Original publication:
Weigmann H. Über zwei an der Käsereifung beteiligte Bakterien. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene, Abteilung II 1898; 4:820-834.
Nomenclatural status:
not validly published, basonym of name in Approved Lists
homotypic synonym, validly published under the ICNP
Notes:
😷 The risk group for Canada has been imported on 2024-02-27. The full classification is: risk group = 1, note = "Animal classification RG: 1 - Security sensitive biological agent: No - Terrestrial animal pathogen under Canadian Food Inspection Agency authority: No - Containment level: Containment Level 1". — If in doubt, use the risk group given in the regulations for your country and, if these are not available, use the risk group given in the catalogue of the culture collection from which you have obtained or intend to obtain the strain.
Assigned by:
Weigmann H. Über zwei an der Käsereifung beteiligte Bakterien. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene, Abteilung II 1898; 4:820-834.
Linking:
To permanently link to this page, use https://doi.org/10.83108/rn.4101Link copied to clipboard