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Pectinatus frisingensis
Pectinatus frisingensis
规格:
货期:
编号:TS246299
品牌:Testobio
产品名称: Pectinatus frisingensis
商品货号: TS246299
<strong>Name </strong>: Pectinatus frisingensis Schleifer et al. 1990
<strong>DSM No. </strong>: 20465 dsm-20465 dsm20465 dsm 20465 Pectinatus frisingensis
Strain designation : MKK 1
Isolated from : spoilt beer
Country : Germany
Date of sampling : before 02.08.1979
<strong>Nagoya Protocol Restrictions </strong>: There are NO known Nagoya Protocol restrictions for this strain.
History :
Genbank accession numbers : 16S rRNA gene: AY659949
Cultivation conditions : Medium 58 + lactate (0.5%) + NBB concentrate (50 µl/10 ml), anaerobic, 30°C

Incubation time: 1-2 days

Please follow special instructions: Cultivation of Anaerobes

Complete DSMZ Media List
Summary and <br />additional information :
For detailed information : BacDive - The Bacterial Diversity Metadatabase
Literature : 1347, 3896
Risk group : 1 (classification according to German TRBA)
Other cultures : All DSMZ cultures of the species
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Pectinatus frisingensis

  • 货号: TS246299
  • 好评
询价
  • 品牌 : TESTOBIO
产品名称: Pectinatus frisingensis
商品货号: TS246299
<strong>Name </strong>: Pectinatus frisingensis Schleifer et al. 1990
<strong>DSM No. </strong>: 20465 dsm-20465 dsm20465 dsm 20465 Pectinatus frisingensis
Strain designation : MKK 1
Isolated from : spoilt beer
Country : Germany
Date of sampling : before 02.08.1979
<strong>Nagoya Protocol Restrictions </strong>: There are NO known Nagoya Protocol restrictions for this strain.
History :
Genbank accession numbers : 16S rRNA gene: AY659949
Cultivation conditions : Medium 58 + lactate (0.5%) + NBB concentrate (50 µl/10 ml), anaerobic, 30°C

Incubation time: 1-2 days

Please follow special instructions: Cultivation of Anaerobes

Complete DSMZ Media List
Summary and <br />additional information :
For detailed information : BacDive - The Bacterial Diversity Metadatabase
Literature : 1347, 3896
Risk group : 1 (classification according to German TRBA)
Other cultures : All DSMZ cultures of the species
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