Related information


Bacteria



BCRC Number: 81099
Organism: Vagococcus carniphilus
Author: Shewmaker et al. 2004
History: << CCUG << P. Shewmaker and R. R. Facklam, CDC, Atlanta, USA << NARMS, CDC, Atlanta, USA
Other Collection No.: CDC SS1714 ;ATCC BAA-640 ;CIP 108561 ;CCUG 46823
Source: ground beef
Growth Conditions: 30°C 2 day(s)
Biosafety Level: 1
Type Strain: YES
    Reference: B2498
Shipping/Field/Price:
Freeze-Dried for all NTD$ 2500 Order this item


References



B2498
Shewmaker, P. L., A. G. Steigerwalt, R. E. Morey, M. da G. S. Carvalho, J. A. Elliott, K. Joyce, T. J. Barrett, L. M. Teixeira, and R. R. Facklam. 2004. Vagococcus carniphilus sp. nov., isolated from ground beef. Int. J. Syst. Evol. Microbiol. 54 : 1505–1510.
 

Medium



675
Trypticase Soy Broth (BBL 211768) or Trypticase Soy Agar
Pancreatic digest of casein 17 g
Papaic digest of soybean3 g
Sodium chloride 5 g
Dipotassium phosphate 2.5 g
Dextrose2.5 g
Distilled water 1 L
Warm gently until solution is complete. Sterilize by autoclaving at 121°C for 15 minutes. If needed, add 15 g agar per liter medium.

Related information


Bioresource Collection and Research Center

331, Shih-Pin Rd., Hsinchu 300193, Taiwan

Phone: +886-3-5223191

E-mail: bcrcweb@firdi.org.tw

Copyright © 2018.BCRC All rights reserved.

web maintainance: +886-3-5223191 ext 593