Name:
"Virgibacillus sp."
DSM No.:
24893 dsm-24893 dsm24893 dsm 24893 Virgibacillus sp.
Isolated from:
Thai fish sauce fermentation process
Date of sampling:
05.2005
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
History:
<- S. Rodtong, Suranaree University of Technology, Thailand; SK39 <- S. Rodtong and J. Yongsawatdigul
Genbank accession numbers:
Summary and
additional information:
<- S. Rodtong, Suranaree University of Technology, Thailand; SK39 <- S. Rodtong and J. Yongsawatdigul. Thai fish sauce fermentation process. Thailand, East. Sampling Date: 05.2005. Sequence accession no. 16S rRNA gene: DQ910842. (Medium 514, 30°C)
Risk group:
1 (provisional classification by DSMZ)
Supplied as:
| Delivery form | | Prices |
|
| Freeze Dried | | 100,- € |
| Active culture on request | | 240,- € |
| DNA | | 150,- € | |
| Price Category for this culture: 1 |
Freight and handling charges will be added.
See price list.
