琥珀酸放線桿菌 ATCC菌種中文 BSM菌種 BIOBW生物

中國微生物菌種查詢網(wǎng)在滿足的不同企業(yè)的需要方面，站在了專業(yè)標(biāo)準(zhǔn)的前沿，有技術(shù)的支撐，有專業(yè)品質(zhì)保證的可靠性標(biāo)準(zhǔn)，同時在整體的信息與市場相關(guān)服務(wù)配套方面，滿足不同需求的客戶，放心進行選擇的需要。ATCC菌種有資源的界定，在工業(yè)企業(yè)中應(yīng)用，對于相關(guān)的管理標(biāo)準(zhǔn)與技術(shù)性要求，也同樣有較高專業(yè)的特色，所以從根本上來說，要保證有更可靠的實用意義，還必須要考慮的重點，就在于擁有專業(yè)的基礎(chǔ)，可以帶給實踐菌種服務(wù)于生產(chǎn)很好的基礎(chǔ)。

ATCC菌種中文官網(wǎng)

Actinobacillus succinogenes Guettler et al. 拉丁名

(ATCC? 55618?) 統(tǒng)一編號

Strain Designations 菌種別名130Z [CIP 106006, CIP 106512]

Application 用途 Produces succinic acid

Isolation 分離基物 Rumen contents of cattle, Michigan

Biosafety Level 生物安全等級 1

Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own couy. Product Format 提供形式 freeze-dried

Storage Conditions 保藏條件

Frozen 冷凍物: -80℃ or colder

Freeze-Dried 凍干物: 2℃ to 8℃

Live Culture 活物: See Propagation Section

Preceptrol? no

Genome Sequenced Strain Actinobacillus succinogenes 130Z, complete genome.

Type Strain 模式菌株 yes

Comments Genome sequenced strain

Medium 培養(yǎng)基 ATCC? Medium 18: Tryptica se Soy Agar/Broth

Growth Conditions 生長條件

Temperature 培養(yǎng)溫度: 30℃

Atmosphere 需氧情況: Aerobic

寄存人 Michigan Biotechnology Inst.

U.S. Patent Number 5,504,004

This material may not have been produced or characterized by ATCC. Isolation Rumen contents of cattle, Michigan References Guettler MV, et al. Actinobacillus succinogenes sp. nov., a novel succinic-acid-producing strain from the bovine rumen. Int J Syst Bacteriol 49: 207-216, 1999. PubMed: 10028265

Jain MK, et al. Method for making succinic acid, bacterial variants for use in the process, and methods for obtaining variants. US Patent 5,573,931 dated Nov 12 1996

Jain MK, et al. Process for making succinic acid, microorganisms for use in the process and methods of obtaining the microorganisms.

US Patent 5,504,004 dated Apr 2 1996 Van der Werf MJ, et al. Environmental and physiological factors affecting the succinate product ratio during carbohydrate fermentation by Actinobacillus sp. 130Z. Arch. Microbiol. 167: 332-342, 1997. PubMed: 9148774