Lactobacillus sp.
Lactobacillus sp.
规格:
货期:
编号:TS203593
品牌:Testobio
| 产品名称： | Lactobacillus sp. |
|---|---|
| 商品货号： | TS203593 |
| Deposited As： | Lactobacillus pampilonensis |
| Strain Designations： | 20 E1 CECT 224 |
| Isolation： | Pamplona-type sausage and salami |
| 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： | no |
| Comments： | Causes discoloration of sausage |
| Medium： | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 35.0°C Atmosphere: 5% CO2 |
| Name of Depositor： | DM Alvarez Marques |
| References： | . . Alimentaria 1989: 19-22, 1989. |
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Lactobacillus sp.
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13372109301
| 产品名称： | Lactobacillus sp. |
|---|---|
| 商品货号： | TS203593 |
| Deposited As： | Lactobacillus pampilonensis |
| Strain Designations： | 20 E1 CECT 224 |
| Isolation： | Pamplona-type sausage and salami |
| 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： | no |
| Comments： | Causes discoloration of sausage |
| Medium： | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 35.0°C Atmosphere: 5% CO2 |
| Name of Depositor： | DM Alvarez Marques |
| References： | . . Alimentaria 1989: 19-22, 1989. |
