Details about JCM 9389

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Other Names: "Bacillus pseudotuberculosis" Buchanan 1911 "Bacillus pseudotuberculosis-ovis" Lehmann and Neumann 1896 "Corynebacterium ovis" Bergey et al. 1923 "Corynebacterium preisz-nocardi" Hauduroy et al. 1937 "Corynebacterium pseudotuberculosis-ovis" (Lehmann and Neumann 1896) Hauduroy et al. 1937 "Mycobacterium tuberculosis-ovis" Krasil'nikov 1941 ATCC 19410 Bacillus pseudotuberculosis Bacillus pseudotuberculosis-ovis CCUG 2806 CIP 102968 Corynebacterium ovis Corynebacterium preisz-nocardi Corynebacterium pseudotuberculosis Corynebacterium pseudotuberculosis (Buchanan 1911) Eberson 1918 Corynebacterium pseudotuberculosis-ovis DSM 20689 IFO 15363 JCM 9389 Mycobacterium tuberculosis-ovis NBRC 15363 NCTC 3450

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I want to know what End Products this bacteria produces

No information available

I would like to know about this bacteria's

Parent Bacteria/Taxa
general information (from DataPunk)
NCBI Technical Literature
Genome
Interactions with Other Bacteria (Citizen Science)
There are 0 interactions reported from conventional science,
This is reported in ? of 1008 samples

Chart actual values (not logs)

I would like to know what can change the quality that I have

If I want to know that a substance also changes, then I just click on it
If I want to know which study this information comes from, then I just clink in increases or decreases

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

General Substance	Specific Substance	Effect
alcohol	alcohol	Increases
aloe vera	aloe vera	Decreases
Antibiotics, Antivirals etc	azithromycin antibiotics	Decreases
	clarithromycin antibiotics	Decreases
dietary fiber	non-starch polysaccharides	Increases
Food (excluding seasonings)	alcohol	Increases
Herb or Spice	aloe vera	Decreases
macrolide antibiotics (prescription)	azithromycin antibiotics	Decreases
	clarithromycin antibiotics	Decreases
not classified	glyphosate	Decreases
	proton-pump inhibitors (prescription)	Increases
saccharin sugar	saccharin	Decreases
Sugar and similar	non-starch polysaccharides	Increases
	saccharin	Decreases

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