Lactobacillus sp.
Lactobacillus sp.
规格:
货期:
编号:TS454530
品牌:Testobio
| Product Number | TS454530 |
| Strain Number | NBRC 111675 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Lactobacillus sp. |
| Organism Type | Bacteria |
| History of Deposit | Gadjah Mada Univ. (E.S. Rahayu, T9) <-- Gadjah Mada Univ. (E.S. Rahayu, LIPI12-2-LAB168) <-- Gadjah Mada Univ. (E.S. Rahayu) & NBRC (M. Miyashita), JSAT12-2-LAB168 |
| Date of Isolation | 19950101 |
| Isolated From | Soy sauce mash (Moromi) |
| Geographic Origin | Indonesia |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS454530 |
| Strain Number | NBRC 111675 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Lactobacillus sp. |
| Organism Type | Bacteria |
| History of Deposit | Gadjah Mada Univ. (E.S. Rahayu, T9) <-- Gadjah Mada Univ. (E.S. Rahayu, LIPI12-2-LAB168) <-- Gadjah Mada Univ. (E.S. Rahayu) & NBRC (M. Miyashita), JSAT12-2-LAB168 |
| Date of Isolation | 19950101 |
| Isolated From | Soy sauce mash (Moromi) |
| Geographic Origin | Indonesia |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
