Lactococcus lactis cremoris
Lactococcus lactis cremoris
规格:
货期:
编号:TS456286
品牌:Testobio
| Product Number | TS456286 |
| Strain Number | LMG 6897 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Lactococcus lactis cremoris |
| Organism Type | Bacteria |
| History of Deposit | <- 1985, National Collection of Industrial, Food and Marine Bacteria, Ltd. (NCIMB) (Streptococcus cremoris) <- 1954, NIRD <- H.Whitehead |
| Date of Isolation | |
| Isolated From | cheese starter culture |
| Geographic Origin | New Zealand |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 30°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS456286 |
| Strain Number | LMG 6897 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Lactococcus lactis cremoris |
| Organism Type | Bacteria |
| History of Deposit | <- 1985, National Collection of Industrial, Food and Marine Bacteria, Ltd. (NCIMB) (Streptococcus cremoris) <- 1954, NIRD <- H.Whitehead |
| Date of Isolation | |
| Isolated From | cheese starter culture |
| Geographic Origin | New Zealand |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 30°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
