ICMP 17626 – Rhodanobacter glycinis Madhaiyan et al.
Data provider:
International Collection Of Microorganisms
Barcode:
ICMP 17626
Type status:
Type strain
Culture type:
Bacterial Culture
Database record added:
22 August 2008
Database record updated:
28 February 2023
Components
Primary component
Active identification
Determined name:
Rhodanobacter glycinis Madhaiyan et al.
Determiner:
M. Madhaiyan
Identification date:
2014 (Verbatim: 2014)
Preferred name:
Rhodanobacter glycinis Madhaiyan et al.
Division:
Pseudomonadota
Class:
Gammaproteobacteria
Order:
Lysobacterales
Family:
Rhodanobacteraceae
Identification type:
Determination
Associations:
isolated from Glycine max cv. CO1
Other identifications
Identification
Determined name:
Rhodanobacter glycines sp. nov.
Determiner:
Identification date:
Preferred name:
Rhodanobacter glycinis Madhaiyan et al.
Active:
no
Identification type:
Received as
Other components
Active identification
Determined name:
Glycine max cv. CO1
Determiner:
Identification date:
Preferred name:
Glycine max (L.) Merr.
Division:
Tracheophyta
Class:
Magnoliopsida
Order:
Fabales
Family:
Leguminosae
Identification type:
Determination
Present:
no
Collection events
Primary collection event
Collection event type:
Field
Standard locality
Location:
Coimbatore, Tamil Nadu
Georeferences:
Latitude and Longitude (WGS84):
11.018333 76.9725
Verbatim locality:
Coimbatore, Tamilnadu
Verbatim collector:
Verbatim date:
Country:
India
Culture flags
MPI:
Restricted Culture
Price Category:
Category 2
Culture notes
Other Details:
cold resistant plant growth promoting methylotrophic bacteria, phosphate solubilisation, auxin production and can utilise methanol as carbon and energy source
Growth Conditions:
R2A or Nutrient agar + 1% methanol (filter sterilsed), 30 C for 2 days
External links
GenBank:
Culture events
Isolated:
Date:
09 March 2002 (Verbatim: 09 Mar 2002)
Deposited:
Actioned by:
M. Madhaiyan (Reference number MO64)
Date:
21 August 2008 (Verbatim: 21 Aug 2008)
Permissions
Project permits
Biocultural (BC) Notice
