Corynebacterium casei
Corynebacterium casei
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货期:
编号:TS450026
品牌:Testobio
| Product Number | TS450026 |
| Strain Number | LMG 22359 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Corynebacterium casei |
| Organism Type | Bacteria |
| History of Deposit | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France |
| Date of Isolation | 01/01/2001 |
| Isolated From | Reblochon cheese |
| Geographic Origin | Haute Savoie France |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS450026 |
| Strain Number | LMG 22359 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Corynebacterium casei |
| Organism Type | Bacteria |
| History of Deposit | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France |
| Date of Isolation | 01/01/2001 |
| Isolated From | Reblochon cheese |
| Geographic Origin | Haute Savoie France |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
