Salinivibrio costicola subsp. costicola Mellado et al. 1996^VP

CCM 2811

Other numbers: CIP 63.39, CNCTC V 47/40, NCIMB 1001.
History: < CIP (Vibrio costicola) < M. Sebald < NCMB.
Cultivation conditions: Medium 54, 30°C.

CCM 3523

Other numbers: ATCC 43147, LMG 11756, A. Ventosa A-514.
History: < A. Ventosa (Vibrio costicola).
Isolated from: Solar saltern; Spain, Alicante.
Additional information: Taxonomy (5584).
Cultivation conditions: Medium 54, 30°C.

CCM 3524

Other numbers: ATCC 43148, A. Ventosa A-226.
History: < A. Ventosa (Vibrio costicola).
Isolated from: Solar saltern; Spain, Alicante.
Cultivation conditions: Medium 54, 30°C.

CCM 3575^T

Other numbers: ATCC 33508, CIP 103310, LMD 77.8, LMG 11651, NCIMB 701.
Taxonomic status: Type strain.
History: < NCMB (Vibrio costicola).
Isolated from: Bacon curing brine.
Additional information: Type (6126); Type of Vibrio costicola (4895).
Cultivation conditions: Medium 54, 30°C, 4% of NaCl.

CCM 3577

Other numbers: ATCC 43149, G.A. Gardner 6.
History: < G.A. Gardner (Vibrio costicola).
Isolated from: Curing brines (5069).
Cultivation conditions: Medium 54, 30°C, 4% of NaCl.

CCM 3935

Other numbers: A. Ventosa GC-19.
History: < A. Ventosa (Vibrio costicola).
Isolated from: Saltern; Spain, Canary Islands.
Cultivation conditions: Medium 54, 37°C.

CCM 3936

Other numbers: A. Ventosa V-11.
History: < A. Ventosa (Vibrio costicola).
Isolated from: Saltern; Spain, Huelva.
Cultivation conditions: Medium 54, 37°C.

CCM 3937

Other numbers: A. Ventosa SF-18.
History: < A. Ventosa (Vibrio costicola) < M.T. Garcia.
Isolated from: Saltern; Spain, San Fernando.
Cultivation conditions: Medium 54, 37°C.

CCM 3938

Other numbers: A. Ventosa H-490.
History: < A. Ventosa (Vibrio costicola) < M.C. Marquez.
Isolated from: Saltern; Spain, Huelva.
Cultivation conditions: Medium 54, 37°C.

CCM 3939

Other numbers: A. Ventosa E-357.
History: < A. Ventosa (Vibrio costicola).
Isolated from: Saltern; Spain, Alicante.
Cultivation conditions: Medium 54, 37°C.