Strain identifier
BacDive ID: 132050
Type strain:
Species: Clostridium cellulosi
Strain Designation: DG5
Strain history: <- D. Köck, TU Munich, Freising-Weihenstephan, Germany; DG5 <- D. Köck {2013}
NCBI tax ID(s): 29343 (species)
General
@ref: 23841
BacDive-ID: 132050
DSM-Number: 29189
keywords: genome sequence, Bacteria, thermophilic
description: Clostridium cellulosi DG5 is a thermophilic bacterium that was isolated from thermophile biogas plant.
NCBI tax id
- NCBI tax id: 29343
- Matching level: species
strain history
- @ref: 23841
- history: <- D. Köck, TU Munich, Freising-Weihenstephan, Germany; DG5 <- D. Köck {2013}
doi: 10.13145/bacdive132050.20230509.8.1
Name and taxonomic classification
LPSN
- @ref: 20215
- description: domain/bacteria
- keyword: phylum/bacillota
- domain: Bacteria
- phylum: Bacillota
- class: Clostridia
- order: Eubacteriales
- family: Clostridiaceae
- genus: Clostridium
- species: Clostridium cellulosi
- full scientific name: Clostridium cellulosi He et al. 1991
@ref: 23841
domain: Bacteria
phylum: Firmicutes
class: Clostridia
order: Anaeroplasmatales
family: Clostridiaceae
genus: Clostridium
species: Clostridium cellulosi
full scientific name: Clostridium cellulosi He et al. 1991
strain designation: DG5
type strain: no
Culture and growth conditions
culture medium
- @ref: 23841
- name: CLOSTRIDIUM (GS) MEDIUM (DSMZ Medium 255)
- growth: yes
- link: https://mediadive.dsmz.de/medium/255
- composition: Name: CLOSTRIDIUM (GS) MEDIUM (DSMZ Medium 255) Composition: Morpholinopropane sulfonic acid 9.98004 g/l Yeast extract 5.98802 g/l Cellobiose 4.99002 g/l Urea 1.99601 g/l L-Cysteine HCl x H2O 0.998004 g/l K2HPO4 x 3 H2O 0.998004 g/l KH2PO4 0.499002 g/l MgCl2 x 6 H2O 0.499002 g/l CaCl2 x 2 H2O 0.0499002 g/l FeSO4 x 7 H2O 0.0012475 g/l Sodium resazurin 0.000499002 g/l Distilled water
culture temp
- @ref: 23841
- growth: positive
- type: growth
- temperature: 55
- range: thermophilic
Isolation, sampling and environmental information
isolation
- @ref: 23841
- sample type: thermophile biogas plant
- geographic location: Viersen
- country: Germany
- origin.country: DEU
- continent: Europe
- latitude: 51.2268
- longitude: 6.3266
isolation source categories
Cat1 | Cat2 | Cat3 |
---|---|---|
#Engineered | #Industrial | #Plant (Factory) |
#Condition | #Thermophilic (>45°C) |
Safety information
risk assessment
- @ref: 23841
- biosafety level: 1
- biosafety level comment: Risk group (German classification)
Sequence information
Genome sequences
- @ref: 66792
- description: Clostridium cellulosi DG5
- accession: 2639762740
- assembly level: complete
- database: img
- NCBI tax ID: 29343
GC content
- @ref: 23841
- GC-content: 44.15
External links
@ref: 23841
culture collection no.: DSM 29189
straininfo link
- @ref: 90411
- straininfo: 398002
Reference
@id | authors | title | doi/url | catalogue | journal | pubmed |
---|---|---|---|---|---|---|
20215 | Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M. | List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ | 10.1099/ijsem.0.004332 | |||
23841 | Curators of the DSMZ | https://www.dsmz.de/collection/catalogue/details/culture/DSM-29189 | Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 29189) | |||
66792 | Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg Overmann | Automatically annotated for the DiASPora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information) | https://diaspora-project.de/progress.html#genomes | |||
66794 | Antje Chang, Lisa Jeske, Sandra Ulbrich, Julia Hofmann, Julia Koblitz, Ida Schomburg, Meina Neumann-Schaal, Dieter Jahn, Dietmar Schomburg | BRENDA, the ELIXIR core data resource in 2021: new developments and updates | 10.1093/nar/gkaa1025 | Nucleic Acids Res. 49: D498-D508 2020 | 33211880 | |
90411 | Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J. | StrainInfo: A central database for resolving microbial strain identifiers | 10.60712/SI-ID398002.1 |