Microbacterium gubbeenense is a Gram-positive, facultatively anaerobic, non-spore-forming and non-motile bacterium from the genus Microbacterium which has been isolated from the surface of a smear-ripened cheese in Ireland.[1][2][3]
| Microbacterium gubbeenense | |
|---|---|
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Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Actinomycetota |
| Class: | Actinomycetia |
| Order: | Micrococcales |
| Family: | Microbacteriaceae |
| Genus: | Microbacterium |
| Species: | M. gubbeenense
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| Binomial name | |
| Microbacterium gubbeenense Brennan et al. 2001[1]
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| Type strain | |
| DPC 5286[2] DSM 15944 JCM 12075 LMG 19263 LMG S-19263 NBRC 103073 NCIMB 30129 | |
References
edit- ^ a b Brennan, NM; Brown, R; Goodfellow, M; Ward, AC; Beresford, TP; Vancanneyt, M; Cogan, TM; Fox, PF (November 2001). "Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese". International Journal of Systematic and Evolutionary Microbiology. 51 (Pt 6): 1969–76. doi:10.1099/00207713-51-6-1969. PMID 11760936.
- ^ a b Parte, A.C. "Microbacterium". LPSN.
- ^ "Details: DSM-15944". www.dsmz.de.
Further reading
edit- George M., Garrity (2012). Bergey's manual of systematic bacteriology (2nd ed.). New York: Springer Science + Business Media. ISBN 978-0-387-68233-4.
- Weimer, Bart C. (2007). Improving the flavour of cheese. Cambridge: Woodhead. ISBN 978-1-84569-305-3.
- Patrick F., Fox; Paul L. H., McSweeney; Timothy M., Cogan; Timothy P., Guinee (2004). Cheese chemistry, physics and microbiology (3rd ed.). Oxford: Elsevier Academic. ISBN 0-08-050094-3.
External links
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