Staphylococcus condimenti Probst et al. 1998^VP

CCM 4753^T

Other numbers: DSM 11674, JCM 6074, strain F-2.
Taxonomic status: Type strain.
History: < J. Doškař < F. Götz.
Isolated from: Soy sauce mash; Japan (5891).
Additional information: Type (6337). PCR identification (6754).
Cultivation conditions: Medium 71, 37°C.

CCM 7601

Other numbers: DSM 11675, JCM 6911, strain F-8.
History: < DSMZ < J.A. Probst < <JCM < Tanasupawat (Staphylococcus carnosus) < T. Ueno.
Isolated from: Soy sauce mash; Japan.
Cultivation conditions: Medium 71, 37°C.

CCM 8719

Other numbers: NRL/St 16/369.
History: < P. Petráš, NRL/St SZÚ-CEM Praha < R. Kolínská, CNCTC SZÚ Praha < R. Tejkalová, MU University Hospital at sv. Anny Brno.
Isolated from: Hemoculture from oncologic patient, probably contaminant; Brno, Czech Republic.
Cultivation conditions: Medium 71, 37°C.