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Salmonella enterica subsp. enterica serotype Tennessee

Salmonella enterica subsp. enterica serotype Tennessee

Catalogue No.

NCTC 6388

Current Name

Salmonella enterica subsp. enterica serotype Tennessee

Type Strain

Reference Strain

Original Strain Reference

Tennessee K1

Culture Conditions

Growth Conditions on Solid Media

Nutrient agar, 37°C, Facultative Anaerobe

Biological and Genomic Info

Fermentation

Inositol: +

Raffinose: -

Serogroup/Serotype

Serotype Tennessee

Antigenic Properties

serotype Tennessee

Gram Stain Result

Negative

Enzyme Tests

Catalase: +

Cytochrome C oxidase: -

Gelatinase: -

Fermentation and Gas Production

Xylose: +

Strain Data

H. Schutze, London in 1942 / P. R. Edwards, Lexington, Kentucky / Bruner, D. W. & Edwards, P. R. (1942) Proc. Soc. exp. Biol. Med. 50, 174

Colony Appearance

Smooth, Shiny

Additional Info

Accession Date

01/01/1942

Depositor

SCHUTZE H

History

RECEIVED FROM EDWARDS P R,LEXINGTON KENTUCKY

Previous Catalogue Name

Salmonella enterica subsp. enterica (LE MINOR et al. 1982) LE MINOR and POPOFF 1987; Salmonella subsp. I

Applications

Bibliography

BRUNER D W & EDWARDS P R 1942 PROC SOC EXP BIOL & MED 50 174

Available Formats

  • Ampoule (Bacteria)

If use of this culture results in a scientific publication, it should be cited in the publication as: Salmonella enterica subsp. enterica serotype Tennessee (NCTC 6388)

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The Culture Collections represent deposits of cultures from world-wide sources. While every effort is made to ensure details distributed by Culture Collections are accurate, Culture Collections cannot be held responsible for any inaccuracies in the data supplied. References where quoted are mainly attributed to the establishment of the cell culture and not for any specific property of the cell line, therefore further references should be obtained regarding cell culture characteristics. Passage numbers where given act only as a guide and Culture Collections does not guarantee the passage number stated will be the passage number received by the customer.

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