Other numbers: ATCC 11576, NCDO 498, NCIMB 8587, R.P. Tittsler SD-A. History: < NCFB < R.P. Tittsler. Isolated from: Cheddar cheese. Additional information: Starter culture for the production of Cheddar cheese by quick ripening method. Biohazard group 2. Cultivation conditions: Medium 31, 37°C.
Other numbers: ATCC 49606, NCDO 593, NCIMB 8782, NCTC 8129, A. Hirsch 613. History: < NCFB < A. Hirsch. Isolated from: Pasteurized milk. Additional information: Biohazard group 2. Cultivation conditions: Medium 31, 37°C.
Other numbers: ATCC 19432, CCTM La 2365, CCUG 7972, CIP 55.125, CNCTC Str 8/63, DSM 20633, JCM 8725, LMG 10746, NBRC 100479, NCDO 596, NCIMB 700596, NCTC 8307, J.M. Sherman 98D. Taxonomic status: Type strain. History: < E.M. Barnes (Streptococcus durans) < P.M.F. Shattock. Isolated from: Dried milk. Additional information: Type (5299). Lancefield's group D. Control strain for EN-COCCUStest. Biohazard group 2. Cultivation conditions: Medium 2 or 31, 37°C.
Other numbers: M. Seman A/L/4-01, strain B4. History: < M. Seman. Isolated from: Bryndza cheese; Slovak Republic, Liptov (6797). Additional information: Biohazard group 2. (GTG)5-PCR (6797). Cultivation conditions: Medium 31 or 91, 37°C.
Other numbers: M. Seman J/T/6-00, strain B113. History: < M. Seman. Isolated from: Bryndza cheese; Slovak Republic, Tisovec (6797). Additional information: Biohazard group 2. (GTG)5-PCR (6797). Cultivation conditions: Medium 31 or 91, 37°C.
Other numbers: strain W45. History: < B. Otipka. Isolated from: Surface water; Czech Republic, North Moravia (6798). Additional information: Biohazard group 2. (GTG)5-PCR (6797). Cultivation conditions: Medium 31 or 91, 37°C.