| 产品名称： | Lactobacillus alimentarius Reuter |
|---|---|
| 商品货号： | TS205758 |
| Strain Designations： | DSM 20249 |
| Isolation： | Marinated fish product |
| 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  Validation list no. 11. Int. J. Syst. Bacteriol. 33: 672-674, 1983. , RefFleischwirtschaft 50: 954-962, 1970. , RefReuter G. Lactobacillus alimentarius sp.nov., nom. rev. and Lactobacillus farciminis sp.nov., nom.rev.. Syst. Appl. Microbiol. 4: 277-279, 1983. |
| Medium： | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 30.0°C |
| Name of Depositor： | DSM |
| Chain of Custody： | ATCC < |
| References： | Validation list no. 11. Int. J. Syst. Bacteriol. 33: 672-674, 1983. Fleischwirtschaft 50: 954-962, 1970. Reuter G. Lactobacillus alimentarius sp.nov., nom. rev. and Lactobacillus farciminis sp.nov., nom.rev.. Syst. Appl. Microbiol. 4: 277-279, 1983. Validation list no. 11. Int. J. Syst. Bacteriol. 33: 672-674, 1983. Fleischwirtschaft 50: 954-962, 1970. Reuter G. Lactobacillus alimentarius sp.nov., nom. rev. and Lactobacillus farciminis sp.nov., nom.rev.. Syst. Appl. Microbiol. 4: 277-279, 1983. |
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| 产品名称： | Lactobacillus alimentarius Reuter |
|---|---|
| 商品货号： | TS205758 |
| Strain Designations： | DSM 20249 |
| Isolation： | Marinated fish product |
| 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
RefValidation list no. 11. Int. J. Syst. Bacteriol. 33: 672-674, 1983. , RefFleischwirtschaft 50: 954-962, 1970. , RefReuter G. Lactobacillus alimentarius sp.nov., nom. rev. and Lactobacillus farciminis sp.nov., nom.rev.. Syst. Appl. Microbiol. 4: 277-279, 1983. |
| Medium： | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 30.0°C |
| Name of Depositor： | DSM |
| Chain of Custody： | ATCC < |
| References： | Validation list no. 11. Int. J. Syst. Bacteriol. 33: 672-674, 1983. Fleischwirtschaft 50: 954-962, 1970. Reuter G. Lactobacillus alimentarius sp.nov., nom. rev. and Lactobacillus farciminis sp.nov., nom.rev.. Syst. Appl. Microbiol. 4: 277-279, 1983. Validation list no. 11. Int. J. Syst. Bacteriol. 33: 672-674, 1983. Fleischwirtschaft 50: 954-962, 1970. Reuter G. Lactobacillus alimentarius sp.nov., nom. rev. and Lactobacillus farciminis sp.nov., nom.rev.. Syst. Appl. Microbiol. 4: 277-279, 1983. |
