JCM Catalogue

Sphingobium suberifaciens (van Bruggen et al. 1990) Chen et al. 2013

Taxonomy in NCBI database: Bacteria; Proteobacteria; Alphaproteobacteria; Sphingomonadales; Sphingomonadaceae.

8523 <-- ATCC 49381 <-- A. H. C. van Bruggen CR-WI3.
Accessioned in 1992.
=ATCC 49381 =KCTC 2842 =LMG 9837 =NCPPB 3630.
Sphingomonas suberifaciens.
Rhizomonas suberifaciens.

Medium: 222;  Temperature: 26°C; Rehydration fluid: 663.

Source: Soil with lettuce seedlings, WI, USA [3095].
Biochemistry/Physiology: [3072,3095].
Fatty acid: n-C18:1, i-C16:0, n-C16:1, (2OH-C14:0) [3072,3095].
Quinone: Q-10 [3072].
G+C (mol%): 58.9±0.3 (Bd) [3072].
Taxonomy: [3072].
More information: Causes corky root of lettuce [3095].

Delivery category: Domestic, A or C; Overseas, A or C.
Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
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