◀ TaxID 1122147 🔎 NCBI TaxID proof #1122237 TaxID 1122618 ▶

Evolutionary lineage: cellular organisms/ Bacteria/ Bacillati/ Actinomycetota/ Actinomycetes/ Micrococcales/ Microbacteriaceae/ Microbacterium/ Microbacterium gubbeenense/ Microbacterium gubbeenense DSM 15944

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Microbacterium gubbeenense DSM 15944

🔎 NCBI proof #1122237

NCBI Taxonomy #1122237 ↗ NCBI Datasets ↗ Europe PMC ↗ GBIF ↗

✔ Certified in 5 Index-Experts™ Bacteria & dairy / cheese microbiota (Bacteria) • strain

Tyrodexia™ multidimensional synthesis (autonomous SQLite): Master index of cheese starters and ripening cultures (Munsters, Taleggio, Fontina, Pecorino, Tommes, Saint-nectaire) • Cheese families and technologies (Fromages de vache; Fromages italiens; Fromages de France; Fromages à pâte pressée non cuite; Fromages à pâte molle à croûte fleurie) • Pathogens and bioprotection (Fontina (EST 62.1 %, MNA 55.01 %, NaCl 2.03 g/100g); Tommes (EST 47.4 %, MNA 80.18 %, NaCl 0.8 g/100g); Pecorino (EST 63.2 %, MNA 55.17 %, NaCl 1.66 g/100g)) • Surface interactomes and syntrophy (Acidipropionibacterium jensenii (TaxID:1749); Acinetobacter albensis (TaxID:1673609); Aeromonas rivipollensis (TaxID:948519); Agrococcus casei (TaxID:343512); Ancrocorticia populi (TaxID:2175228); Arthrobacter rhombi (TaxID:71253); Bavariicoccus seileri (Ta…) • Affinage gestures and cellar care (Fontina (EST 62.1 %, NaCl 2.03 g/100g); Tommes (EST 47.4 %, NaCl 0.8 g/100g); Pecorino (EST 63.2 %, NaCl 1.66 g/100g))

Microscopic and morphological observation (Wikimedia Commons) Google Images ↗

Reference genomic architecture (NCBI RefSeq / GenBank)

🔎 RefSeq genomic proof