Details of microorganism genetic resources

Details of MAFF 211325
MAFF No.211325
CategoryBacterium
Scientific nameMycetocola tolaasinivorans Tsukamoto, Takeuchi, Shida, Murata and Shirata 2001
Taxonomic statusType strain
IdentifierT. Tsukamoto
SourcePleurotus ostreatus (Jacquin) P. Kummer
Site on the sourcefruit body
LocationJAPAN (IBARAKI)
Isolation dateApr 1994
IsolatorA. Shirata
DepositorT. Tsukamoto
DesignationCM-05=S9405
HistoryA. Shirata
Also deposited inindependent administrative corporationNational Institute of Technology and EvaluationNITE Biological Resource Center NBRC 16277; Institute For Fermentation, Osaka IFO 16277; RIKENJapan Collection of Microorganisms JCM 11656; University of TokyoInstitute of Molecular and Cellular Biosciences IAM 15093
MediumPotato 300.0g for decoction, Sucrose 15.0g, Peptone 5.0g, Na2HPO4・12H2O 2.0g, Ca(NO3)2・4H2O 0.5g, Agar 15.0g, Distilled water 1000ml pH 6.8-
Temperature25℃
Time3days
PropertyDegradation of substance
Reference
  • Hamidizade, M., Taghavi, S.M., Martins, S.J., Herschlag, R.A., Hockett, K.L., Bull, C.T. and Osdaghi, E. (2020). Bacterial brown pit, a new disease of edible mushrooms caused by Mycetocola sp. Plant Disease 104(5): 1445-1454. [10.1094/PDIS-10-19-2176-RE]
  • Tsukamoto, T., Takeuchi, M., Shida, O., Murata, H. and Shirata, A. (2001). Proposal of Mycetocola gen. nov. in the family Microbacteriaceae and three new species, Mycetocola saprophilus sp. nov., Mycetocola tolaasinivorans sp. nov. and Mycetocola lacteus sp. nov., isolated from cultivated mushroom, Pleurotus ostreatus. International Journal of Systematic and Evolutionary Microbiology 51: 937-944. [ijs.sgmjournals.org]
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