Microbacterium gubbeenense

Microbacterium gubbeenense
Scientific classification
Domain:	Bacteria
Phylum:	Actinomycetota
Class:	Actinomycetia
Order:	Micrococcales
Family:	Microbacteriaceae
Genus:	Microbacterium
Species:	M. gubbeenense
Binomial name
Microbacterium gubbeenense Brennan et al. 2001[1]
Type strain
DPC 5286[2] DSM 15944 JCM 12075 LMG 19263 LMG S-19263 NBRC 103073 NCIMB 30129

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][2][3]

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

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

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