Staphylococcus aureus
Staphylococcus aureus
规格:
货期:
编号:TS459307
品牌:Testobio
| Product Number | TS459307 |
| Strain Number | CICC 21676 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Staphylococcus aureus |
| Organism Type | Bacteria |
| History of Deposit | ←Sichuan Academy of Food & Fermentation Industries (1.391)←Microbiology Department, Sichuan Agricultural University |
| Date of Isolation | |
| Isolated From | Pickles(lotus Chinese Cabbage, cowpea), Yucheng district of Yaan city in Sichuan province |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0221：钱云开，王海洋，肖艳霞等。多重PCＲ-变性高效液相色谱快速检测单核细胞增生李斯特菌毒力基因方法的建立[J]. 中国食品卫生杂志, 2014, 26(2):141-145. |
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| Product Number | TS459307 |
| Strain Number | CICC 21676 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Staphylococcus aureus |
| Organism Type | Bacteria |
| History of Deposit | ←Sichuan Academy of Food & Fermentation Industries (1.391)←Microbiology Department, Sichuan Agricultural University |
| Date of Isolation | |
| Isolated From | Pickles(lotus Chinese Cabbage, cowpea), Yucheng district of Yaan city in Sichuan province |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0221：钱云开，王海洋，肖艳霞等。多重PCＲ-变性高效液相色谱快速检测单核细胞增生李斯特菌毒力基因方法的建立[J]. 中国食品卫生杂志, 2014, 26(2):141-145. |
