Strain identifier

BacDive ID: 7601

Type strain: Yes

Species: Glutamicibacter bergerei

Strain Designation: Ca106

Culture col. no.: DSM 16367, CIP 108036, CCUG 52342

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General

@ref: 6405

BacDive-ID: 7601

DSM-Number: 16367

keywords: aerobe, Bacteria, 16S sequence, mesophilic

description: Glutamicibacter bergerei Ca106 is an aerobe, mesophilic bacterium that was isolated from camembert cheese.

strain history: <- C. Bizet, CIP <- F. Irlinger, INRA

doi: 10.13145/bacdive7601.20201210.5

Name and taxonomic classification

LPSN

  • @ref: 20215
  • description: domain/bacteria
  • keyword: phylum/actinobacteria
  • domain: Bacteria
  • phylum: Actinobacteria
  • class: Actinobacteria
  • order: Micrococcales
  • family: Micrococcaceae
  • genus: Glutamicibacter
  • species: Glutamicibacter bergerei
  • full scientific name: Glutamicibacter bergerei (Irlinger et al. 2005) Busse 2016
  • synonyms

    • @ref: 20215
    • synonym: Arthrobacter bergerei

@ref: 6405

domain: Bacteria

phylum: Actinobacteria

class: Actinobacteria

order: Actinomycetales

family: Micrococcaceae

genus: Glutamicibacter

species: Glutamicibacter bergerei

full scientific name: Glutamicibacter bergerei (Irlinger et al. 2005) Busse 2016

strain designation: Ca106

type strain: yes

Morphology

colony morphology

@refcolony colorincubation periodmedium used
18609Rapeseed yellow (1021)10-14 daysISP 2
18609Rapeseed yellow (1021)10-14 daysISP 3
18609Rapeseed yellow (1021)10-14 daysISP 4
18609Rapeseed yellow (1021)10-14 daysISP 5
18609Rapeseed yellow (1021)10-14 daysISP 6
18609Rapeseed yellow (1021)10-14 daysISP 7

multicellular morphology

@refforms multicellular complexmedium name
18609noISP 2
18609noISP 3
18609noISP 4
18609noISP 5
18609noISP 6
18609noISP 7

Culture and growth conditions

culture medium

@refnamegrowthlinkcomposition
6405TRYPTICASE SOY YEAST EXTRACT MEDIUM (DSMZ Medium 92)yeshttps://www.dsmz.de/microorganisms/medium/pdf/DSMZ_Medium92.pdf
18609ISP 2yesName: ISP 2 / Yeast Malt Agar (5265); 5265 Composition Malt extract 10.0 g/l Yeast extract 4.0 g/l Glucose 4.0 g/l Agar 15.0 g/l Preparation: Sterilisation: 20 minutes at 121°C pH before sterilisation: 7.0 Usage: Maintenance and Taxonomy Organisms: All Actinomycetes
18609ISP 3yesName: ISP 3; 5315 Composition Dog oat flakes 20.0 g/l Trace element solution (5314) 2.5 ml/l Agar 18.0 g/l Preparation: Oat flakes are cooked for 20 minutes, trace element solution and agar are added (in the case of non rolled oat flakes the suspension has to bee filtrated). Sterilisation: 20 minutes at 121°C pH before sterilisation: 7.8 Usage: Maintenance and taxonomy (e.g. SEM As liquid medium for metabolite production) Organisms: All Actinomycetes Trace element solution 5314 Name: Trace element solution 5314; 5314 Composition CaCl2 x H2O 3.0 g/l Fe-III-citrate 1.0 g/l MnSO4 0.2 g/l ZnCl2 0.1 g/l CuSO4 x 5 H2O 0.025 g/l Sodium tetra borate 0.2 g/l CoCl2 x 6 H2O 0.004 g/l Sodium molybdate 0.01 g/l Preparation: Use double destillated water. Sterilisation: 20 minutes at 121°C pH before sterilisation: Usage: Trace element solution for different media Organisms:
18609ISP 4yesName: ISP 4; DSM 547 Solution I: Difco soluble starch, 10.0 g. Make a paste of the starch with a small amount of cold distilled water and bring to a volume of 500 ml. Solution II: CaCO3 2.0 g K2HPO4 (anhydrous) 1.0 g MgSO4 x 7 H2O 1.0 g NaCl 1.0 g (NH4)2SO4 2.0 g Distilled water 500.0 ml Trace salt solution (see below) 1.0 ml The pH should be between 7.0 and 7.4. Do not adjust if it is within this range. Mix solutions I and II together. Add 20.0 g agar. Liquify agar by steaming at 100°C for 10 to 20 min. Trace element solution: FeSO4 x 7 H2O 0.1 g MnCl2 x 4 H2O 0.1 g ZnSO4 x 7 H2O 0.1 g Distilled water 100.0 ml
18609ISP 5yesName: ISP 5 (5323) Composition L-Asparagine 1.0 g/l Glycerol 10.0 g/l K2HPO4 1.0 g/l Salt solution (see preparation) 1.0 ml/l Agar 20.0 g/l Preparation: Salt solution 1.0 g FeSO4 x 7 H2O 1.0 g MnCl2 x 4 H2O 1.0 g ZNSO4 x 7 H2O in 100 ml water Sterilisation: 20 minutes at 121°C pH before sterilisation: 7.2 Usage: Maintenance and taxonomy Organisms: All Actinomycetes
18609ISP 6yesName: ISP 6 (5318) Composition Peptone 15.0 g/l Proteose peptose 5.0 g/l Ferric ammonium citrate 0.5 g/l Sodium glycerophosphate 1.0 g/l Sodium thiosulfate 0.08 g/l Yeast extract 1.0 g/l Agar 15.0 g/l Sterilisation: 20 minutes at 121°C pH before sterilisation: Usage: Production of melanoid pigments Organisms: All Actinomycetes
18609ISP 7yesName: ISP 7 (5322) Composition Glycerol 15.0 g/l L-Tyrosine 0.5 g/l L-Asparagine 1.0 g/l K2HPO4 0.5 g/l NaCl 0.5 g/l FeSO4 x 7 H2O 0.01 g/l Trace element solution 5343 1.0 ml/l Agar 20.0 Sterilisation: 20 minutes at 121°C pH before sterilisation: 7.3 Usage: Production of melanoid pigments Organisms: All Actinomycetes
41910MEDIUM 72- for trypto casein soja agaryesDistilled water make up to (1000.000 ml);Trypto casein soy agar (40.000 g)

culture temp

@refgrowthtypetemperaturerange
18609positiveoptimum28mesophilic
6405positivegrowth28mesophilic
41910positivegrowth30mesophilic
59516positivegrowth20-30

Physiology and metabolism

oxygen tolerance

  • @ref: 59516
  • oxygen tolerance: aerobe

API coryne

@refPYZPYRAPALbeta GURbeta GALalpha GLUbeta NAGESCUREGELSAC
18609++--++--++-

API zym

@refAlkaline phosphataseEsteraseEsterase LipaseLipaseLeucine arylamidaseValine arylamidaseCystine arylamidaseTrypsinalpha- ChymotrypsinAcid phosphataseNaphthol-AS-BI-phosphohydrolasealpha- Galactosidasebeta- Galactosidasebeta- Glucuronidasealpha- Glucosidasebeta- GlucosidaseN-acetyl-beta- glucosaminidasealpha- Mannosidasealpha- Fucosidase
18609-++-++------+-+--+-

Isolation, sampling and environmental information

isolation

@refsample typecountryorigin.countrycontinent
6405camembert cheeseFranceFRAEurope
59516Cheese,CamembertFranceFRAEurope

isolation source categories

  • Cat1: #Engineered
  • Cat2: #Food production
  • Cat3: #Dairy product

Safety information

risk assessment

@refbiosafety levelbiosafety level comment
186091Hazard group
64051Risk group (German classification)

Sequence information

16S sequences

  • @ref: 6405
  • description: Arthrobacter bergeri partial 16S rRNA gene, strain CIP 108036
  • accession: AJ609630
  • length: 1468
  • database: ena
  • NCBI tax ID: 256702

External links

@ref: 6405

culture collection no.: DSM 16367, CIP 108036, CCUG 52342

straininfo link

@refpassport
20218http://www.straininfo.net/strains/382657
20218http://www.straininfo.net/strains/373335

Reference

@idauthorscataloguedoi/urltitlejournalpubmed
6405Curators of the DSMZLeibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 16367)https://www.dsmz.de/collection/catalogue/details/culture/DSM-16367
18609Wink, J.http://www.dsmz.de/microorganisms/wink_pdf/DSM16367.pdfCompendium of Actinobacteria. HZI-Helmholtz-Centre for Infection Research, Braunschweig
20215D.Gleim, M.Kracht, N.Weiss et. al.http://www.dsmz.de/bacterial-diversity/prokaryotic-nomenclature-up-to-date.htmlProkaryotic Nomenclature Up-to-date - compilation of all names of Bacteria and Archaea, validly published according to the Bacteriological Code since 1. Jan. 1980, and validly published nomenclatural changes since
20218Verslyppe, B., De Smet, W., De Baets, B., De Vos, P., Dawyndt P.10.1016/j.syapm.2013.11.002StrainInfo introduces electronic passports for microorganisms.Syst Appl Microbiol. 37: 42-50 201424321274
41910Curators of the CIPhttps://brclims.pasteur.fr/brcWeb/souche/detail/1/5614
59516Curators of the CCUGCulture Collection University of Gothenburg (CCUG) (CCUG 52342)https://www.ccug.se/strain?id=52342