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Bacteria



BCRC Number: 12214
Organism: Brevibacterium casei
Author: Collins et al.
History: << JCM << NCDO << M. E. Sharpe CMD1
Other Collection No.: ATCC 35513 ;CIP 102111T ;DCM 20657 ;JCM 2594 ;NCDO 2048
Source: cheddar cheese
Characterization:
Production methanethiol--B233
Growth Conditions: 30°C
Biosafety Level: 1
Oxygen Requirement: Aerobic
Type Strain: YES
    Reference: B645
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References



B233
Sharpe, M. E., B. A. Law, B. A. Phillips, and D. G. Pitcher. 1977. Methanethiol production by coryneform bacteria strains from dairy and human skin sources and Brevibacterium linens. J. Gen. Microbiol. 101: 345-349.
B645
Collins, M. D., J. A. E. Farrow, M. Goodfellow, and D. E. Minnikin. 1983. Brevibacterium casei sp. nov. and Brevibacterium epidermidis sp. nov. Syst. Appl. Microbiol. 4: 388-395.
 

Medium



66
TRYPTIC SOY BROTH OR TRYPTIC SOY AGAR (DIFCO 0369)
Tryptone15.0 g
Soytone5.0 g
NaCl5.0 g
Agar15.0 g
Distilled water1.0 L
Adjust pH to 7.3.

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