Corynebacterium casei
Corynebacterium casei
规格:
货期:
编号:TS451533
品牌:Testobio
| Product Number | TS451533 |
| Strain Number | LMG 19264 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Corynebacterium casei |
| Organism Type | Bacteria |
| History of Deposit | <- 2000, TEAGASC Moorepark, Ireland Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) (Corynebacterium casei) <- Brennan N., Dairy Products Research Centre Teagasc Fermoy |
| Date of Isolation | 01/01/1998 |
| Isolated From | surface of smear-ripened cheese |
| Geographic Origin | Cork Ireland |
| 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 | TS451533 |
| Strain Number | LMG 19264 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Corynebacterium casei |
| Organism Type | Bacteria |
| History of Deposit | <- 2000, TEAGASC Moorepark, Ireland Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) (Corynebacterium casei) <- Brennan N., Dairy Products Research Centre Teagasc Fermoy |
| Date of Isolation | 01/01/1998 |
| Isolated From | surface of smear-ripened cheese |
| Geographic Origin | Cork Ireland |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
