Name: Brachybacterium tyrofermentans Schubert et al. 1996

Category: Species

Proposed as: sp. nov.

Etymology: fer.men’tans Gr. n. turos, cheese; L. pres. part. fermentans, leavening, fermenting; N.L. part. adj. tyrofermentans, fermenting cheese

Gender: neuter

Type strains: ATCC 700068; CCUG 50353; CIP 104812; CNRZ 926; DSM 10673; IFO 16119; JCM 11610; LMG 19552; NBRC 16119

16S rRNA gene: X91657 Analyse FASTA

Valid publication: Schubert K, Ludwig W, Springer N, Kroppenstedt RM, Accolas JP, Fiedler F. Two coryneform bacteria isolated from the surface of French Gruyere and Beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov. Int J Syst Bacteriol 1996; 46:81-87.

IJSEM list: Anonymous. Notification list. Notification that new names and new combinations have appeared in volume 46, part 1 of the IJSB. Int J Syst Bacteriol 1996; 46:627.

Nomenclatural status: validly published

Taxonomic status: correct name

Risk group: 1

Parent taxon: Brachybacterium Collins et al. 1988

Assigned by: Schubert K, Ludwig W, Springer N, Kroppenstedt RM, Accolas JP, Fiedler F. Two coryneform bacteria isolated from the surface of French Gruyere and Beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov. Int J Syst Bacteriol 1996; 46:81-87.

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