Microbacterium gubbeenense explained

Microbacterium gubbeenense is a Gram-positive, facultatively anaerobic, non-spore-forming and non-motile bacterium from the genus Microbacterium which has been isolated from the surface of a smear-ripened cheese in Ireland.^[1]

Further reading

• Book: George M.. Garrity. Bergey's manual of systematic bacteriology.. 2012. Springer Science + Business Media. New York. 978-0-387-68233-4. 2nd.
• Book: Weimer. Bart C.. Improving the flavour of cheese. 2007. Woodhead. Cambridge. 978-1-84569-305-3.
• Book: Patrick F.. Fox. Paul L. H.. McSweeney. Timothy M.. Cogan. Timothy P.. Guinee. Cheese chemistry, physics and microbiology. 2004. Elsevier Academic. Oxford. 0-08-050094-3. 3rd.

External links

• Type strain of Microbacterium gubbeenense at BacDive - the Bacterial Diversity Metadatabase

Notes and References

1. Details: DSM-15944. www.dsmz.de.