Komagataeibacter kakiaceti
Komagataeibacter kakiaceti
规格:
货期:
编号:TS454432
品牌:Testobio
| Product Number | TS454432 |
| Strain Number | LMG 26206 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Komagataeibacter kakiaceti |
| Organism Type | Bacteria |
| History of Deposit | <- 2011, Iino Takao, JCM - Microbe Division, RIKEN BioResource Center RIKEN Tsukuba Institute (Gluconacetobacter kakiaceti) <- Tokyo University of Agriculture <- T. Uchimura <- R.Suzuki |
| Date of Isolation | 26/09/2005 |
| Isolated From | kaki vinegar, produced from fruits of kaki (Diospyros kaki Thunb.) |
| Geographic Origin | Kumamoto Japan |
| 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 | TS454432 |
| Strain Number | LMG 26206 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Komagataeibacter kakiaceti |
| Organism Type | Bacteria |
| History of Deposit | <- 2011, Iino Takao, JCM - Microbe Division, RIKEN BioResource Center RIKEN Tsukuba Institute (Gluconacetobacter kakiaceti) <- Tokyo University of Agriculture <- T. Uchimura <- R.Suzuki |
| Date of Isolation | 26/09/2005 |
| Isolated From | kaki vinegar, produced from fruits of kaki (Diospyros kaki Thunb.) |
| Geographic Origin | Kumamoto Japan |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
