Staphylococcus condimenti
Staphylococcus condimenti
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货期:
编号:TS255922
品牌:Testobio
| 产品名称： | Staphylococcus condimenti |
|---|---|
| 商品货号： | TS255922 |
| <strong>Name </strong>： | Staphylococcus condimenti Probst et al. 1998 |
| <strong>DSM No. </strong>： | 11675 dsm-11675 dsm11675 dsm 11675 Staphylococcus condimenti |
| Strain designation ： | F-8 |
| Other collection no. <br />or WDCM no. ： | JCM 6911 |
| Isolated from ： | soy sauce mash |
| Country ： | Japan |
| Date of sampling ： | before 08.08.1997 |
| <strong>Nagoya Protocol Restrictions </strong>： | There are NO known Nagoya Protocol restrictions for this strain. |
| History ： | |
| Cultivation conditions ： | Medium 92 , 37°C Complete DSMZ Media List |
| Summary and <br />additional information ： | |
| For detailed information ： | BacDive - The Bacterial Diversity Metadatabase |
| Literature ： | 7147, 7192 |
| Risk group ： | 1 (classification according to German TRBA) |
| Other cultures ： | All DSMZ cultures of the species |
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| 产品名称： | Staphylococcus condimenti |
|---|---|
| 商品货号： | TS255922 |
| <strong>Name </strong>： | Staphylococcus condimenti Probst et al. 1998 |
| <strong>DSM No. </strong>： | 11675 dsm-11675 dsm11675 dsm 11675 Staphylococcus condimenti |
| Strain designation ： | F-8 |
| Other collection no. <br />or WDCM no. ： | JCM 6911 |
| Isolated from ： | soy sauce mash |
| Country ： | Japan |
| Date of sampling ： | before 08.08.1997 |
| <strong>Nagoya Protocol Restrictions </strong>： | There are NO known Nagoya Protocol restrictions for this strain. |
| History ： | |
| Cultivation conditions ： | Medium 92 , 37°C Complete DSMZ Media List |
| Summary and <br />additional information ： | |
| For detailed information ： | BacDive - The Bacterial Diversity Metadatabase |
| Literature ： | 7147, 7192 |
| Risk group ： | 1 (classification according to German TRBA) |
| Other cultures ： | All DSMZ cultures of the species |
