ICMP 7855 – Robbsia andropogonis (Smith 1911) Lopes-Santos et al.
Data provider:
International Collection Of Microorganisms
Barcode:
ICMP 7855
Culture type:
Bacterial Culture
Database record added:
25 January 2002
Database record updated:
20 February 2017
Components
Primary component
Active identification
Determined name:
Burkholderia andropogonis (Smith 1911) Gillis et al. 1995
Determiner:
Identification date:
Preferred name:
Robbsia andropogonis (Smith 1911) Lopes-Santos et al.
Division:
Pseudomonadota
Class:
Betaproteobacteria
Order:
Burkholderiales
Family:
Burkholderiaceae
Identification type:
Determination
Associations:
isolated from Dianthus caryophyllus L.
Other identifications
Identification
Determined name:
Burkholderia andropogonis
Determiner:
Identification date:
Preferred name:
Robbsia andropogonis (Smith 1911) Lopes-Santos et al.
Active:
no
Identification type:
Received as
Other components
Active identification
Determined name:
Dianthus caryophyllus L.
Determiner:
Identification date:
Preferred name:
Dianthus caryophyllus L.
Division:
Tracheophyta
Class:
Magnoliopsida
Order:
Caryophyllales
Family:
Caryophyllaceae
Vernacular name:
carnation
Identification type:
Determination
Part affected:
leafspot, stem necrosis
Present:
no
Collection events
Primary collection event
Collection event type:
Field
Standard locality
Location:
Auckland
Georeferences:
Latitude and Longitude (WGS84):
-36.840556 174.74
Verbatim locality:
Auckland
Verbatim collector:
J.C. Shanks
Standardised collector:
J. C. Shanks
Verbatim date:
May 1982
Start date:
1982-05
Country:
New Zealand
New Zealand Area Codes:
Auckland
Culture flags
Price Category:
Category 1
Culture notes
Pathogenic to:
carnation
Culture links
Culture events
Isolated:
Date:
01 May 1982 (Verbatim: 01 May 1982)
Deposited:
Note:
Derived from earliest batch date
Actioned by:
J. C. Shanks (Reference number D2)
Date:
01 February 1983 (Verbatim: 01 Feb 1983)
Assigned reference numbers
NZRCCNo:
NZRCC 10530
PDDCC:
PDDCC 7855
Permissions
Project permits
Biocultural (BC) Notice
