Acetobacter pasteurianus
Acetobacter pasteurianus
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货期:
编号:TS456860
品牌:Testobio
| Product Number | TS456860 |
| Strain Number | LMG 26310 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Acetobacter pasteurianus |
| Organism Type | Bacteria |
| History of Deposit | <- 2011, Barja F., Université de Genève, Département de Botanique et Biologie végétale - Unité de Microbiologie <- A.Weber |
| Date of Isolation | 01/01/2008 |
| Isolated From | red wine vinegar produced by the submerged methodology |
| Geographic Origin | Switzerland |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 25-30°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS456860 |
| Strain Number | LMG 26310 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Acetobacter pasteurianus |
| Organism Type | Bacteria |
| History of Deposit | <- 2011, Barja F., Université de Genève, Département de Botanique et Biologie végétale - Unité de Microbiologie <- A.Weber |
| Date of Isolation | 01/01/2008 |
| Isolated From | red wine vinegar produced by the submerged methodology |
| Geographic Origin | Switzerland |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 25-30°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
