Name: Burkholderia sp. Dres_BurkSp_01
Creator: BacDive
License: https://creativecommons.org/licenses/by/4.0/

Strain identifier

BacDive ID: 174968

Type strain:

Species: Burkholderia sp.

Strain Designation: Dres_BurkSp_01

Culture col. no.: DSM 109885

NCBI tax ID(s): 36773 (species)

Special Collections

DZIF

Other strains from Burkholderia sp.

When using BacDive for research please cite our paper

Burkholderia sp. Dres_BurkSp_01 is a bacterium that was isolated from swab.

Bacteria

Information on the name and the taxonomic classification. Name and taxonomic classification

	Last LPSN update	09-12-2024 (DD-MM-YYYY)
	Domain	*Bacteria*
	Phylum	*Pseudomonadota*
	Class	*Betaproteobacteria*
	Order	*Burkholderiales*
	Family	*Burkholderiaceae*
	Genus	*Burkholderia*
	Full Scientific Name (LPSN)	Burkholderia Yabuuchi et al. 1993

Information on culture and growth conditions Culture and growth conditions

[Ref.: #124737]

Culture medium

TRYPTICASE SOY YEAST EXTRACT MEDIUM (DSMZ Medium 92)

[Ref.: #124737]

Culture medium growth

[Ref.: #124737]

Culture medium link

Medium recipe provided by DSMZ

	Temperatures	Kind of temperature		Temperature
[Ref.: #124737]			growth	37 °C

Information on isolation source, the sampling and environmental conditions Isolation, sampling and environmental information

[Ref.: #124737]	Sample type/isolated from	swab
[Ref.: #124737]	Geographic location (country and/or sea, region)	Dresden
[Ref.: #124737]	Country	Germany
[Ref.: #124737]	Country ISO 3 Code	DEU
[Ref.: #124737]	Continent	Europe
* marker position based on {}

Availability in culture collections External links

[Ref.: #124737]

Culture collection no.

DSM 109885

References

#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. IJSEM ( DOI 10.1099/ijsem.0.004332 )

#124737

Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ; DSM 109885

* These data were automatically processed and therefore are not curated

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