Penicillium camembertii
Penicillium camembertii
规格:
货期:
编号:TS458664
品牌:Testobio
| Product Number | TS458664 |
| Strain Number | MUCL 29156 |
| WDCM number of Culture Collection | 308 |
| Organism Name | Penicillium camembertii |
| Organism Type | Fungi |
| History of Deposit | G. Bainier (as Penicillium caseicola Bainier) -> C. Thom -> 1940, NRRL (as Penicillium caseicola Bainier) -> 1985, MUCL |
| Date of Isolation | |
| Isolated From | camembert cheese |
| Geographic Origin | Europe, France, Paris |
| Nomenclatural status of the strain | Type of Penicillium caseicola Bainier |
| Optimum Temperature for Growth | 20.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Pitt J.I., The Genus Penicillium: 359, 1979; Thom C., The Penicillia: 310, 1930 |
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| Product Number | TS458664 |
| Strain Number | MUCL 29156 |
| WDCM number of Culture Collection | 308 |
| Organism Name | Penicillium camembertii |
| Organism Type | Fungi |
| History of Deposit | G. Bainier (as Penicillium caseicola Bainier) -> C. Thom -> 1940, NRRL (as Penicillium caseicola Bainier) -> 1985, MUCL |
| Date of Isolation | |
| Isolated From | camembert cheese |
| Geographic Origin | Europe, France, Paris |
| Nomenclatural status of the strain | Type of Penicillium caseicola Bainier |
| Optimum Temperature for Growth | 20.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Pitt J.I., The Genus Penicillium: 359, 1979; Thom C., The Penicillia: 310, 1930 |
