MLIP: B048

Strain ID	936
DOI	doi:10.5072/FK2/3JGTKJ
Collection	MLIP
Accession Number	B048
Organism type	Bacteria
Genus	Bacillus
Availble at CC	Yes
Available for distribution	Yes
Public data	Yes
Nagoya protocol	NO KNOWN RESTRICTIONS UNDER THE NAGOYA PROTOCOL
Restriction on use	ONLY FOR NON-COMMERCIAL PURPOSES
Collection Date	2007
Inclusion Date	2007
Isolation Date	2007
Registered collection	No
Geographic origin	IN, India, unknown
Form of supply	Agar
Growth media	MLIP NA: Nutrient Agar MLIP TSA: Trypic Soy Agar
Recommended Growth Temperature	30°C
Deposited by	Cristiana Sbrana, Institute of Agricultural Biology and Biotechnology, CNR, Italy
Collected by	Cristiana Sbrana, Institute of Agricultural Biology and Biotechnology, CNR, Italy
Isolated by	Cristiana Sbrana, Institute of Agricultural Biology and Biotechnology, CNR, Italy
GMO	No
Identification technique	BIOLOG
Type Strain	No
Quarantine in EU	No
Dual Use	No
Substrate	Dried Piper nigrum seeds
Isolation habitat	black pepper shipped in jute bags
Ontobiotope term for the isolation habitat	OBT:002365: black pepper

Strain's History

Number of items per page

When	Who	Operation	Data
Jan 16 2025, 08:15	postgres	UPDATE	doi: FakeDOI000936 ➝ doi:10.5072/FK2/3JGTKJ
Dec 20 2024, 12:21	postgres	UPDATE	doi: NULL ➝ FakeDOI000936
Oct 16 2024, 09:01	postgres	INSERT

SUS-MIRRI.IT Headquarter

University of Turin

Via Verdi 8, 10124, Turin, Italy

Scientific Coordinator: Prof. Cristina Varese

This web platform was produced under the workpackage 3 of the project “Strengthening the MIRRI Italian Research Infrastructure for Sustainable Bioscience and Bioeconomy” (SUS-MIRRI.IT) and has received funding from the “PNRR M4C2 Iniziativa 3.1 - Infrastrutture di Ricerca (IR), cod. MUR IR0000005”.

Creative Commons licenses

Data and content obtained from our websites and databases can be used under the following conditions:

CC BY-NC-ND: This license allows reusers to copy and distribute the material in any medium or format in unadapted form only, for noncommercial purposes only, and only so long as attribution is given to the creator.