Strain identifier

BacDive ID: 17119

Type strain: No

Species: Centipeda periodontii

Strain Designation: LL 2021

Strain history: <- P.A. Dougherty, LL 2021

NCBI tax ID(s): 82203 (species)

For citation purpose refer to the digital object identifier (doi) of the current version.
Archive
version 8.1 (current version):
version 8:
version 7.1:
version 7:
version 6:
version 5:
version 4.1:
version 4:
version 3:
version 2.1:
version 2:
version 1:
version 8.1 (current version)

General

@ref: 1221

BacDive-ID: 17119

DSM-Number: 2779

keywords: Bacteria, anaerobe, mesophilic

description: Centipeda periodontii LL 2021 is an anaerobe, mesophilic bacterium that was isolated from human peridontal lesions.

NCBI tax id

  • NCBI tax id: 82203
  • Matching level: species

strain history

  • @ref: 1221
  • history: <- P.A. Dougherty, LL 2021

doi: 10.13145/bacdive17119.20230509.8.1

Name and taxonomic classification

LPSN

  • @ref: 20215
  • description: domain/bacteria
  • keyword: phylum/bacillota
  • domain: Bacteria
  • phylum: Bacillota
  • class: Negativicutes
  • order: Selenomonadales
  • family: Selenomonadaceae
  • genus: Centipeda
  • species: Centipeda periodontii
  • full scientific name: Centipeda periodontii Lai et al. 1983

@ref: 1221

domain: Bacteria

phylum: Firmicutes

class: Negativicutes

order: Selenomonadales

family: Selenomonadaceae

genus: Centipeda

species: Centipeda periodontii

full scientific name: Centipeda periodontii Lai et al. 1983

strain designation: LL 2021

type strain: no

Culture and growth conditions

culture medium

@refnamegrowthlinkcomposition
1221CHOPPED MEAT MEDIUM (DSMZ Medium 78)yeshttps://mediadive.dsmz.de/medium/78Name: CHOPPED MEAT MEDIUM (DSMZ Medium 78) Composition: Ground beef 500.0 g/l Casitone 30.0 g/l Agar 15.0 g/l Ethanol 9.5 g/l (optional) K2HPO4 5.0 g/l Yeast extract 5.0 g/l L-Cysteine HCl 0.5 g/l Haemin 0.005 g/l (optional) Resazurin 0.001 g/l Vitamin K3 0.0005 g/l (optional) Vitamin K1 (optional) NaOH (optional) Distilled water
1221CHOPPED MEAT MEDIUM WITH CARBOHYDRATES (DSMZ Medium 110)yeshttps://mediadive.dsmz.de/medium/110Name: CHOPPED MEAT MEDIUM WITH CARBOHYDRATES (DSMZ Medium 110) Composition: Ground beef 500.0 g/l Casitone 30.0 g/l Agar 15.0 g/l K2HPO4 5.0 g/l Yeast extract 5.0 g/l D-Glucose 4.0 g/l Starch 1.0 g/l Maltose 1.0 g/l Cellobiose 1.0 g/l L-Cysteine HCl 0.5 g/l Ethanol 0.19 g/l Vitamin K3 0.05 g/l Hemin 0.005 g/l Sodium resazurin 0.0005 g/l Vitamin K1 NaOH Distilled water

culture temp

  • @ref: 1221
  • growth: positive
  • type: growth
  • temperature: 37
  • range: mesophilic

Physiology and metabolism

oxygen tolerance

  • @ref: 1221
  • oxygen tolerance: anaerobe

Isolation, sampling and environmental information

isolation

  • @ref: 1221
  • sample type: human peridontal lesions
  • country: USA
  • origin.country: USA
  • continent: North America

isolation source categories

Cat1Cat2Cat3
#Host#Human
#Host Body-Site#Oral cavity and airways#Mouth
#Host Body-Site#Other#Wound

Safety information

risk assessment

  • @ref: 1221
  • biosafety level: 2
  • biosafety level comment: Risk group (German classification)

External links

@ref: 1221

culture collection no.: DSM 2779

straininfo link

  • @ref: 86119
  • straininfo: 47662

Reference

@idauthorscataloguedoi/urltitle
1221Curators of the DSMZLeibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 2779)https://www.dsmz.de/collection/catalogue/details/culture/DSM-2779
20215Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.10.1099/ijsem.0.004332List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ
86119Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J.10.60712/SI-ID47662.1StrainInfo: A central database for resolving microbial strain identifiers