Companilactobacillus nantensis
Companilactobacillus nantensis
规格:
货期:
编号:TS461611
品牌:Testobio
| Product Number | TS461611 |
| Strain Number | TBRC 6597 |
| WDCM number of Culture Collection | 1090 |
| Organism Name | Companilactobacillus nantensis |
| Organism Type | Bacteria |
| History of Deposit | <---- BCC 62779 <---- NBRC, NBRC 107153 <---- NCIMB 14360 <---- CIP 108546 <---- ENITIAA (B. Onno, LP33) |
| Isolated From | Starter - wheat sourdough from G. Ouisse bakery |
| Geographic Origin | France |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | 30 |
| Minimum Temperature for Growth | 30 |
| Literature |
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| Product Number | TS461611 |
| Strain Number | TBRC 6597 |
| WDCM number of Culture Collection | 1090 |
| Organism Name | Companilactobacillus nantensis |
| Organism Type | Bacteria |
| History of Deposit | <---- BCC 62779 <---- NBRC, NBRC 107153 <---- NCIMB 14360 <---- CIP 108546 <---- ENITIAA (B. Onno, LP33) |
| Isolated From | Starter - wheat sourdough from G. Ouisse bakery |
| Geographic Origin | France |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | 30 |
| Minimum Temperature for Growth | 30 |
| Literature |
