Pseudomonas fluorescens N
Pseudomonas fluorescens N
规格:
货期:
编号:TS451656
品牌:Testobio
| Product Number | TS451656 |
| Strain Number | ITEM 17295 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Pseudomonas fluorescens N |
| Organism Type | Bacteria |
| History of Deposit | F. Baruzzi, Isolate PS37; 16rDNA (reference sequence Pseudomonas fluorescens NCIMB 11764, complete genome, sequence ID: CP010945, locus_tag ₌ B723_00015) * gli isolati sono stati congelati dal dr. Baruzzi |
| Date of Isolation | 2010 |
| Isolated From | Commercial high moisture mozzarella cheese |
| Geographic Origin | Italy,Apulia, Bari |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Food Science and Emerging Technologies (2013), 20, 215-220; Food Microbio. (2012), 30, 37-44; Food Microbiol. (2012), 31, 64-71; "Worldwide Reseaech Efforts in the Fighting against Microbial Pathogens: from basic research to technological developments", (2013 ISBN-13: 978-1-61233-636-7) 118-122. |
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| Product Number | TS451656 |
| Strain Number | ITEM 17295 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Pseudomonas fluorescens N |
| Organism Type | Bacteria |
| History of Deposit | F. Baruzzi, Isolate PS37; 16rDNA (reference sequence Pseudomonas fluorescens NCIMB 11764, complete genome, sequence ID: CP010945, locus_tag ₌ B723_00015) * gli isolati sono stati congelati dal dr. Baruzzi |
| Date of Isolation | 2010 |
| Isolated From | Commercial high moisture mozzarella cheese |
| Geographic Origin | Italy,Apulia, Bari |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Food Science and Emerging Technologies (2013), 20, 215-220; Food Microbio. (2012), 30, 37-44; Food Microbiol. (2012), 31, 64-71; "Worldwide Reseaech Efforts in the Fighting against Microbial Pathogens: from basic research to technological developments", (2013 ISBN-13: 978-1-61233-636-7) 118-122. |
