| Product Number | TS451482 |
| Strain Number | LMG 29097 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Halomonas nigrificans |
| Organism Type | Bacteria |
| History of Deposit | <- 2015, Vandamme Peter, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- C. Franz Dep of Microbiology and Biotechnology Max Rubner Insititut Folarin A. Oguntoyinbo |
| Date of Isolation | 02/05/2000 |
| Isolated From | curd cheese |
| Geographic Origin | Germany |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS451482 |
| Strain Number | LMG 29097 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Halomonas nigrificans |
| Organism Type | Bacteria |
| History of Deposit | <- 2015, Vandamme Peter, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- C. Franz Dep of Microbiology and Biotechnology Max Rubner Insititut Folarin A. Oguntoyinbo |
| Date of Isolation | 02/05/2000 |
| Isolated From | curd cheese |
| Geographic Origin | Germany |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |