| 产品名称: | Lactobacillus sp. |
|---|---|
| 商品货号: | TS251820 |
| <strong>Name </strong>: | Lactobacillus sp. |
| <strong>DSM No. </strong>: | 16305 dsm-16305 dsm16305 dsm 16305 Lactobacillus sp. |
| Strain designation : | 9M3 |
| Isolated from : | Cheese |
| Country : | Denmark |
| Date of sampling : | 05-11-1999 |
| <strong>Nagoya Protocol Restrictions </strong>: | There are NO known Nagoya Protocol restrictions for this strain. |
| History : | |
| Cultivation conditions : | Medium 231 , anaerobic, 25°C Medium/media recipe(s) required for preparing 231: - xa0Medium 11 Incubation time: 3-7 days Complete DSMZ Media List |
| Summary and <br />additional information : | |
| For detailed information : | BacDive - The Bacterial Diversity Metadatabase |
| Risk group : | 1 (provisional classification by DSMZ) |
| Other cultures : | All DSMZ cultures of the species |
| 产品名称: | Lactobacillus sp. |
|---|---|
| 商品货号: | TS251820 |
| <strong>Name </strong>: | Lactobacillus sp. |
| <strong>DSM No. </strong>: | 16305 dsm-16305 dsm16305 dsm 16305 Lactobacillus sp. |
| Strain designation : | 9M3 |
| Isolated from : | Cheese |
| Country : | Denmark |
| Date of sampling : | 05-11-1999 |
| <strong>Nagoya Protocol Restrictions </strong>: | There are NO known Nagoya Protocol restrictions for this strain. |
| History : | |
| Cultivation conditions : | Medium 231 , anaerobic, 25°C Medium/media recipe(s) required for preparing 231: - xa0Medium 11 Incubation time: 3-7 days Complete DSMZ Media List |
| Summary and <br />additional information : | |
| For detailed information : | BacDive - The Bacterial Diversity Metadatabase |
| Risk group : | 1 (provisional classification by DSMZ) |
| Other cultures : | All DSMZ cultures of the species |