CCUG 57201T - Corynebacterium casei
Strain Details
| Sample Origin: | Ireland, Cork |
| Source: | Cheese, surface of smear-ripened cheese |
| Depositor: | Peter Green, NCIMB, Aberdeen, Scotland, UK |
| Passport: | 2001, T.M.Cogan, Ireland, DPC 5298 |
| Deposit Date: | 2008-10-22 |
| Other Collections: | CIP 107182;DPC 5298;DSM 44701;LMG S-19264;NCIMB 30130; |
| ID Method: | CCUG<Classical phenotyping, Api Coryne, Api Zym, CFA(FAME) |
| Conditions Remarks: | Nutrient agar, aerobic, 30°C |
| Literature Reference: | Int J Syst Evol Microbiol 51:843-852,2001 |
Phenotypic features in COX
| Tests CAT: | 50 211 52 531 1544 145 |
| Api CORYNE: | 455 411 111 111 541 111 115 |
| Tests FERM: | 313 111414 1 1111 0000000 |
| Tests OLE: | 1155 31 4141 541 111 555 555 |
| Api ZYM: | 11111 51111 12111 11111 |
Show Fatty Acid Data
Fatty Acid Profile
| Date: | 081201 |
| Remarks: | Chocolate agar,aerobic,30°C |
| PEAK: | RT: | ECLs: | %: | Abbreviation: | Fatty Acid: |
| 046 | 7.353 | 14.000 | 0.9 | 14:0 | |
| 066 | 8.850 | 14.966 | 8.9 | unknown 14.966 | |
| 081 | 10.201 | 15.774 | 0.6 | 16:1 w9c | |
| 086 | 10.580 | 16.000 | 33.3 | 16:0 | |
| 104 | 11.923 | 16.773 | 13.6 | 17:1 w9c | |
| 110 | 12.268 | 16.972 | 4.0 | unknown 16.972 | 18:0 aldehyde |
| 125 | 13.596 | 17.724 | 1.4 | 18:2 w6,9c/18:0 ANTE | |
| 126 | 13.675 | 17.769 | 35.1 | 18:1 w9c | |
| 131 | 14.083 | 18.000 | 2.2 | 18:0 | |
| Total: | 100.0 | ||||