Lactobacillus sp.
Lactobacillus sp.
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货期:
编号:TS457810
品牌:Testobio
| Product Number | TS457810 |
| Strain Number | MCC 3011 |
| WDCM number of Culture Collection | 930 |
| Organism Name | Lactobacillus sp. |
| Organism Type | Bacteria |
| History of Deposit | <-Dr. Prakash M. Halami, Dept. of Microbiology & Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysore, Karnataka |
| Date of Isolation | 2012/12/14 |
| Isolated From | chicken sausage |
| Geographic Origin | India |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 37.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | (1) Ann Microbiol, 2016, 66:101 (2)Appl Microbiol Biotechnol, 2016, 100:1137. |
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| Product Number | TS457810 |
| Strain Number | MCC 3011 |
| WDCM number of Culture Collection | 930 |
| Organism Name | Lactobacillus sp. |
| Organism Type | Bacteria |
| History of Deposit | <-Dr. Prakash M. Halami, Dept. of Microbiology & Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysore, Karnataka |
| Date of Isolation | 2012/12/14 |
| Isolated From | chicken sausage |
| Geographic Origin | India |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 37.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | (1) Ann Microbiol, 2016, 66:101 (2)Appl Microbiol Biotechnol, 2016, 100:1137. |
