Corynebacterium glutamicum (Kinoshita et al.) Abe et al. (ATCC® 14020)

Strain Designations: [DSM 20297, NCIB 9379, NRRL B-2312]  /  Type Strain: yes  /  Biosafety Level: 1

Deposited As Brevibacterium divaricatum Su and Yamada
Strain Designations [DSM 20297, NCIB 9379, NRRL B-2312]
Produces glutamic acid L-glutamate, L-glutamic acid, glutamate
Type Strain yes ( of Brevibacterium divaricatum)
Biosafety Level 1
Product Format freeze-dried
Storage Conditions Frozen: -80°C or colder
Freeze-Dried: 2°C to 8°C
Live Culture: See Propagation Section
Preceptrol® no
Type Strain yes ( of Brevibacterium divaricatum)
Medium ATCC® Medium 3: Nutrient agar or nutrient broth
Growth Conditions
Temperature: 30°C
Atmosphere: Aerobic
Name of Depositor Wei-chuan Foods Corp.
Chain of Custody
ATCC <-- Wei-chuan Foods Corp. <-- Y. Su and K. Yamada

McCutchan WN, Hidy PH. Glutamic acid fermentation. US Patent 3,061,521 dated Oct 30 1962

. . Bull. Agric. Chem. Soc. Jpn. 24: 69-74, 1960.

Liebl W, et al. Transfer of Brevibacterium divaricatum DSM 20297T, "Brevibacterium flavum" DSM 20411, "Brevibacterium lactofermentum" DSM 20412 and DSM 1412, and Corynebacterium glutamicum and their distinction by rRNA gene restriction patterns. Int. J. Syst. Bacteriol. 41: 255-260, 1991. PubMed: 1713055

Tsuchida T, et al. Process for producing L-amino acids by fermentation. US Patent 5,705,370 dated Jan 6 1998

Skerman VB, et al. Approved lists of bacterial names. Int. J. Syst. Bacteriol. 30: 225-420, 1980.

of Brevibacterium divaricatum

of Brevibacterium divaricatum