| 产品名称： | Carnobacterium viridans Holley et al. |
|---|---|
| 商品货号： | TS136784 |
| Strain Designations： | MPL-11 DSM 14451 |
| Application： | Biotechnology |
| Isolation： | Commercial vacuum-packed bologna, 2000 |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Preceptrol®： | no |
| Type Strain： | yes
Ref  Holley RA, et al. Carnobacterium viridans sp. nov., an alkaliphilic, facultative anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int. J. Syst. Evol. Microbiol. 52: 1881-1885, 2002. PubMed: 12361300 |
| Comments： | Causes green discoloration of meat |
| Medium： | ATCC® Medium 2284: APT Medium w/ 0.3% Cysteine |
| Growth Conditions： | Temperature: 26.0°C Atmosphere: Aerobic |
| Name of Depositor： | RA Holley, M Peirson, RA Holley |
| Special Collection： | NSF - Bacteriology |
| Chain of Custody： | ATCC < |
| Year of Origin： | 2000 |
| References： | Holley RA, et al. Carnobacterium viridans sp. nov., an alkaliphilic, facultative anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int. J. Syst. Evol. Microbiol. 52: 1881-1885, 2002. PubMed: 12361300 Richard A Holley, personal communication Holley RA, et al. Carnobacterium viridans sp. nov., an alkaliphilic, facultative anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int. J. Syst. Evol. Microbiol. 52: 1881-1885, 2002. PubMed: 12361300 |
| Cross References： | Nucleotide (GenBank) : AF425608 Carnobacterium viridans 16S ribosomal RNA gene, partial sequence. |
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| 产品名称： | Carnobacterium viridans Holley et al. |
|---|---|
| 商品货号： | TS136784 |
| Strain Designations： | MPL-11 DSM 14451 |
| Application： | Biotechnology |
| Isolation： | Commercial vacuum-packed bologna, 2000 |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Preceptrol®： | no |
| Type Strain： | yes
RefHolley RA, et al. Carnobacterium viridans sp. nov., an alkaliphilic, facultative anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int. J. Syst. Evol. Microbiol. 52: 1881-1885, 2002. PubMed: 12361300 |
| Comments： | Causes green discoloration of meat |
| Medium： | ATCC® Medium 2284: APT Medium w/ 0.3% Cysteine |
| Growth Conditions： | Temperature: 26.0°C Atmosphere: Aerobic |
| Name of Depositor： | RA Holley, M Peirson, RA Holley |
| Special Collection： | NSF - Bacteriology |
| Chain of Custody： | ATCC < |
| Year of Origin： | 2000 |
| References： | Holley RA, et al. Carnobacterium viridans sp. nov., an alkaliphilic, facultative anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int. J. Syst. Evol. Microbiol. 52: 1881-1885, 2002. PubMed: 12361300 Richard A Holley, personal communication Holley RA, et al. Carnobacterium viridans sp. nov., an alkaliphilic, facultative anaerobe isolated from refrigerated, vacuum-packed bologna sausage. Int. J. Syst. Evol. Microbiol. 52: 1881-1885, 2002. PubMed: 12361300 |
| Cross References： | Nucleotide (GenBank) : AF425608 Carnobacterium viridans 16S ribosomal RNA gene, partial sequence. |
