Shewanella sp.
Shewanella sp.
规格:
货期:
编号:TS450039
品牌:Testobio
| Product Number | TS450039 |
| Strain Number | LMG 23024 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Shewanella sp. |
| Organism Type | Bacteria |
| History of Deposit | <- 2005, Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2004, G.Nychas Lab. of Microbiology and Biotechnology of Foods Agricultural University of Athens Greece <- Tryfinopoulou Paschalitsa, Agricultural University of Athens, Dept. of Food Science and Technology - Lab. of Food Microbiology and Biotechn. |
| Date of Isolation | 01/01/1998 |
| Isolated From | fish Sparus aurata |
| Geographic Origin | Mediterranean Sea, Aegean Sea Greece |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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Shewanella sp.
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| Product Number | TS450039 |
| Strain Number | LMG 23024 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Shewanella sp. |
| Organism Type | Bacteria |
| History of Deposit | <- 2005, Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2004, G.Nychas Lab. of Microbiology and Biotechnology of Foods Agricultural University of Athens Greece <- Tryfinopoulou Paschalitsa, Agricultural University of Athens, Dept. of Food Science and Technology - Lab. of Food Microbiology and Biotechn. |
| Date of Isolation | 01/01/1998 |
| Isolated From | fish Sparus aurata |
| Geographic Origin | Mediterranean Sea, Aegean Sea Greece |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
