Systematics Collections Data

ICMP 12442 – Bacillus cereus Frankland & Frankland 1887

Data provider:
International Collection Of Microorganisms
Barcode:
ICMP 12442
Culture type:
Bacterial Culture
Database record added:
25 January 2002
Database record updated:
13 July 2021
Components
Primary component
Active identification
Determined name:
Bacillus cereus Frankland & Frankland 1887
Determiner:
B.S. Weir
Identification date:
2017-02-16 (Verbatim: 16 Feb 2017)
Preferred name:
Bacillus cereus Frankland & Frankland 1887
Division:
Bacillota
Class:
Bacilli
Order:
Bacillales
Family:
Bacillaceae
Identification type:
Confirmation
Note:
16S rDNA sequence
Other identifications
Identification
Determined name:
Bacillus cereus Frankland & Frankland 1887
Determiner:
Identification date:
Preferred name:
Bacillus cereus Frankland & Frankland 1887
Active:
no
Identification type:
Determination
Identification
Determined name:
Bacillus cereus
Determiner:
Identification date:
Preferred name:
Bacillus cereus Frankland & Frankland 1887
Active:
no
Identification type:
Received as
Collection events
Primary collection event
Collection event type:
Unknown
Verbatim locality:
[Unknown]
Verbatim collector:
W.W. Ford
Standardised collector:
W. W. Ford
Collectors reference no.:
724
Verbatim date:
1923
Start date:
1923
Country:
United States
Culture flags
MPI:
Restricted Culture
Price Category:
Category 2
Culture notes
Other Details:
used for testing sporicidal effects of disinfectants
External links
GenBank:

MF682393 - 16S ribosomal RNA

Literature:

Evelyn, ; Silva, Filipa V.M. (2015)High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70 °C.Journal of Food Engineering165141-148. DOI: 10.1016/j.jfoodeng.2015.06.017

Evelyn, ; Silva, Filipa V.M. (2016)Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements.Food and Bioproducts Processing99179-187. DOI: 10.1016/j.fbp.2016.05.003

Evelyn, ; Milani, Elham; Silva, Filipa V.M. (2017)Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods.Journal of Food Engineering21490-96. DOI: 10.1016/j.jfoodeng.2017.06.027

Evelyn, ; Silva, Filipa V.M. (2018)Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone.Journal of Food Engineering222292-297. DOI: 10.1016/j.jfoodeng.2017.11.037

Culture events
Deposited:
Note:
Derived from earliest batch date
Actioned by:
NCIMB (Reference number NCIMB 11925)
Date:
01 July 1995 (Verbatim: 01 Jul 1995)
Transferred via:
Actioned by:
American Type Culture Collection (Reference number ATCC 9139)
Isolated:
Actioned by:
AMNH (Reference number AMNH 724)
Date:
1923 (Verbatim)
Transferred from:
Actioned by:
N. R. Smith (Reference number 232)
Duplicates
ATCC: ATCC9139
Direction:
Duplicate
NCIMB: NCIMB 11925
Direction:
Duplicate
NZRM: NZRM 4587
Direction:
Duplicate
Permissions
Project permits
Project title:
Local Contexts - ICMP Culture Collection
Reference:
ICMP Collection - Local Contexts
Biocultural (BC) Notice