Microbacterium gubbeenense

Microbacterium gubbeenense is a Gram-positive, facultatively anaerobic, non-spore-forming and non-motile bacterium from the genus of Microbacterium which has been isolated from the surface of a smear-ripened cheese in Ireland.[1][2][3][4]

Microbacterium gubbeenense
Scientific classification
Kingdom:
Bacteria
Phylum:
Actinobacteria
Order:
Actinomycetales
Suborder:
Micrococcineae
Family:
Microbacteriaceae
Genus:
Microbacterium
Species:
M. gubbeenense
Binomial name
Microbacterium gubbeenense
Brennan et al. 2001[1]
Type strain
DPC 5286, DSM 15944, JCM 12075, LMG 19263, LMG S-19263, NBRC 103073, NCIMB 30129[2][2]
Synonyms

Microbacterium casei[2]

References
  1. Parte, A.C. "Microbacterium". www.bacterio.net.
  2. "Microbacterium gubbeenense". www.uniprot.org.
  3. "Details: DSM-15944". www.dsmz.de.
  4. Brennan, NM; Brown, R; Goodfellow, M; Ward, AC; Beresford, TP; Vancanneyt, M; Cogan, TM; Fox, PF (November 2001). "Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese". International Journal of Systematic and Evolutionary Microbiology. 51 (Pt 6): 1969–76. doi:10.1099/00207713-51-6-1969. PMID 11760936.

Further reading
  • George M., Garrity (2012). Bergey's manual of systematic bacteriology (2nd ed.). New York: Springer Science + Business Media. ISBN 0-387-68233-3.
  • Weimer, Bart C. (2007). Improving the flavour of cheese. Cambridge: Woodhead. ISBN 1-84569-305-1.
  • Patrick F., Fox; Paul L. H., McSweeney; Timothy M., Cogan; Timothy P., Guinee (2004). Cheese chemistry, physics and microbiology (3rd ed.). Oxford: Elsevier Academic. ISBN 0-08-050094-3.



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