Lysinibacillus chungkukjangi
Lysinibacillus chungkukjangi
规格:
货期:
编号:TS461972
品牌:Testobio
| Product Number | TS461972 |
| Strain Number | MCC 3008 |
| WDCM number of Culture Collection | 930 |
| Organism Name | Lysinibacillus chungkukjangi |
| Organism Type | Bacteria |
| History of Deposit | <-Praveen Rahi, MCC, NCCS, Pune<-<-<-Praveen Rahi, MCC, NCCS, Pune<-KACC< S.W. Kwon (RDA) 2RL3-2 |
| Date of Isolation | |
| Isolated From | Chungkukjang, Korean fermented soyabean food |
| Geographic Origin | South Korea |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | (1)J Microbiol, 2013, 51:400 (2) Int J Syst Evol Microbiol, 2013,63:3931 |
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| Product Number | TS461972 |
| Strain Number | MCC 3008 |
| WDCM number of Culture Collection | 930 |
| Organism Name | Lysinibacillus chungkukjangi |
| Organism Type | Bacteria |
| History of Deposit | <-Praveen Rahi, MCC, NCCS, Pune<-<-<-Praveen Rahi, MCC, NCCS, Pune<-KACC< S.W. Kwon (RDA) 2RL3-2 |
| Date of Isolation | |
| Isolated From | Chungkukjang, Korean fermented soyabean food |
| Geographic Origin | South Korea |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | (1)J Microbiol, 2013, 51:400 (2) Int J Syst Evol Microbiol, 2013,63:3931 |
