Staphylococcus condimenti
Staphylococcus condimenti
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编号:TS460730
品牌:Testobio
| Product Number | TS460730 |
| Strain Number | CCM 7601 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Staphylococcus condimenti |
| Organism Type | Bacteria |
| History of Deposit | <– DSMZ, 2008 <– J.A. Probst <– ? <– JCM <– Tanasupawat (Staphylococcus carnosus) <– T. Ueno |
| Date of Isolation | 1961 |
| Isolated From | Soy sauce mash |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS460730 |
| Strain Number | CCM 7601 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Staphylococcus condimenti |
| Organism Type | Bacteria |
| History of Deposit | <– DSMZ, 2008 <– J.A. Probst <– ? <– JCM <– Tanasupawat (Staphylococcus carnosus) <– T. Ueno |
| Date of Isolation | 1961 |
| Isolated From | Soy sauce mash |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
