ICMP 2596 – Rhodococcus fascians (Tilford 1936) Goodfellow
Data provider:
International Collection Of Microorganisms
Barcode:
ICMP 2596
Culture type:
Bacterial Culture
Database record added:
25 January 2002
Database record updated:
16 April 2023
Components
Primary component
Active identification
Determined name:
Rhodococcus fascians (Tilford 1936) Goodfellow 1984
Determiner:
Identification date:
Preferred name:
Rhodococcus fascians (Tilford 1936) Goodfellow
Division:
Actinomycetota
Class:
Actinobacteria
Order:
Actinomycetales
Family:
Nocardiaceae
Identification type:
Determination
Associations:
isolated from Fragaria X ananassa Duch.
Other identifications
Identification
Determined name:
Rhodococcus fascians
Determiner:
Identification date:
Preferred name:
Rhodococcus fascians (Tilford 1936) Goodfellow
Active:
no
Identification type:
Received as
Other components
Active identification
Determined name:
Fragaria X ananassa Duch.
Determiner:
Identification date:
Preferred name:
Fragaria ×ananassa Duchesne
Division:
Tracheophyta
Class:
Magnoliopsida
Order:
Rosales
Family:
Rosaceae
Vernacular name:
cultivated strawberry
Identification type:
Determination
Present:
no
Collection events
Primary collection event
Collection event type:
Field
Standard locality
Location:
[Unknown]
Verbatim locality:
[Unknown]
Verbatim collector:
R.A. Lelliott
Standardised collector:
Ronald A. Lelliott
Verbatim date:
Jan 1957
Start date:
1957-01
Country:
United Kingdom
Culture flags
MPI:
Restricted Culture
Price Category:
Category 2
Culture notes
Pathogenic to:
sweet pea
External links
Culture events
Isolated:
Date:
01 January 1957 (Verbatim: 01 Jan 1957)
Deposited:
Note:
Derived from earliest batch date
Actioned by:
Douglas W. Dye (Reference number CI1)
Date:
01 May 1969 (Verbatim: 01 May 1969)
Transferred via:
Actioned by:
National Collection of Plant Pathogenic Bacteria (Reference number NCPPB 469)
Transferred from:
Actioned by:
Ronald A. Lelliott
Assigned reference numbers
PDDCC:
PDDCC 2596
Permissions
Project permits
Biocultural (BC) Notice
