| 产品名称: | Ancylobacter polymorphus |
|---|---|
| 商品货号: | TS260761 |
| <strong>Name </strong>: | Ancylobacter polymorphus Xin et al. 2006 |
| <strong>DSM No. </strong>: | 3911 dsm-3911 dsm3911 dsm 3911 Ancylobacter polymorphus |
| Isolated from : | water sample from dirty lake "Kiessee" |
| Country : | Germany Niedersachsen |
| Date of sampling : | before 10.12.1986 |
| <strong>Nagoya Protocol Restrictions </strong>: | There are NO known Nagoya Protocol restrictions for this strain. |
| History : | |
| Cultivation conditions : | Medium 7 , 30°C or Medium 81 , 30°C Medium/media recipe(s) required for preparing 81: - xa0Medium 27 or Medium 428 , 30°C Medium/media recipe(s) required for preparing 428: - xa0Medium 27 Complete DSMZ Media List |
| Summary and <br />additional information : | |
| For detailed information : | BacDive - The Bacterial Diversity Metadatabase |
| Literature : | 199, 3379 |
| Risk group : | 1 (classification according to German TRBA) |
| Other cultures : | All DSMZ cultures of the species |
| 产品名称: | Ancylobacter polymorphus |
|---|---|
| 商品货号: | TS260761 |
| <strong>Name </strong>: | Ancylobacter polymorphus Xin et al. 2006 |
| <strong>DSM No. </strong>: | 3911 dsm-3911 dsm3911 dsm 3911 Ancylobacter polymorphus |
| Isolated from : | water sample from dirty lake "Kiessee" |
| Country : | Germany Niedersachsen |
| Date of sampling : | before 10.12.1986 |
| <strong>Nagoya Protocol Restrictions </strong>: | There are NO known Nagoya Protocol restrictions for this strain. |
| History : | |
| Cultivation conditions : | Medium 7 , 30°C or Medium 81 , 30°C Medium/media recipe(s) required for preparing 81: - xa0Medium 27 or Medium 428 , 30°C Medium/media recipe(s) required for preparing 428: - xa0Medium 27 Complete DSMZ Media List |
| Summary and <br />additional information : | |
| For detailed information : | BacDive - The Bacterial Diversity Metadatabase |
| Literature : | 199, 3379 |
| Risk group : | 1 (classification according to German TRBA) |
| Other cultures : | All DSMZ cultures of the species |