ICMP 19789 – Xanthomonas Dowson
Data provider:
International Collection Of Microorganisms
Barcode:
ICMP 19789
Culture type:
Bacterial Culture
Database record added:
30 April 2013
Database record updated:
28 February 2023
Components
Primary component
Active identification
Determined name:
Xanthomonas sp.
Determiner:
H. Rahimian
Determiners reference no.:
Pk16
Identification date:
2012 (Verbatim: 2012)
Preferred name:
Xanthomonas Dowson
Division:
Pseudomonadota
Class:
Gammaproteobacteria
Order:
Lysobacterales
Family:
Lysobacteraceae
Identification type:
Determination
Associations:
isolated from Pistacia vera
Other components
Active identification
Determined name:
Pistacia vera
Determiner:
Identification date:
Preferred name:
Pistacia vera
Division:
Tracheophyta
Class:
Magnoliopsida
Order:
Sapindales
Family:
Anacardiaceae
Vernacular name:
Pistachio
Identification type:
Determination
Part affected:
Leaf spots on seedling
Collection events
Primary collection event
Collection event type:
Unknown
Standard locality
Location:
Kerman City, Kerman Province
Georeferences:
Latitude and Longitude (WGS84):
30.280148 57.066248
Verbatim locality:
Kerman
Verbatim collector:
H. Rahimian
Standardised collector:
Heshmatollah Rahimian
Collectors reference no.:
Pisk16
Verbatim date:
Apr 2008
Start date:
2008-04
Country:
Iran, Islamic Republic Of
Culture flags
MPI:
Restricted Culture
Price Category:
Category 2
Culture notes
Pathogenic to:
Pistacia vera
H. Rahimian
H. Rahimian
Avirulent to:
tobacco, geranium
H. Rahimian
H. Rahimian
Growth Conditions:
Glucose nutrient agar 24-28 C
H. Rahimian
H. Rahimian
Characterised as:
REP-PCR sequencing
H. Rahimian
H. Rahimian
External links
Literature:
Nikraresh & Rahimian. Iranian Agricultural Biotechnology Congress
Culture events
Deposited:
Actioned by:
Heshmatollah Rahimian (Reference number Pk16)
Date:
29 April 2013 (Verbatim: 29/4/2013)
Isolated:
Actioned by:
Heshmatollah Rahimian (Reference number Pisk16)
Date:
01 April 2008 (Verbatim: 0/4/2008)
Permissions
Project permits
Biocultural (BC) Notice
