Mycetocola reblochoni
Mycetocola reblochoni
规格:
货期:
编号:TS450034
品牌:Testobio
| Product Number | TS450034 |
| Strain Number | LMG 22367 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Mycetocola reblochoni |
| Organism Type | Bacteria |
| History of Deposit | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie (Mycetocola sp.) <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba Institut Technique Français des Fromages La Roche sur Foron France <- Thomas A., Institut Technique Français des Fromages La Roche sur Foron |
| Date of Isolation | 01/01/2002 |
| Isolated From | Reblochon cheese at late stage of ripening, surface |
| Geographic Origin | Haute Savoie France |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS450034 |
| Strain Number | LMG 22367 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Mycetocola reblochoni |
| Organism Type | Bacteria |
| History of Deposit | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie (Mycetocola sp.) <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba Institut Technique Français des Fromages La Roche sur Foron France <- Thomas A., Institut Technique Français des Fromages La Roche sur Foron |
| Date of Isolation | 01/01/2002 |
| Isolated From | Reblochon cheese at late stage of ripening, surface |
| Geographic Origin | Haute Savoie France |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
