Enterococcus lactis
Enterococcus lactis
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货期:
编号:TS462938
品牌:Testobio
| Product Number | TS462938 |
| Strain Number | CCM 8412 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Enterococcus lactis |
| Organism Type | Bacteria |
| History of Deposit | <– BCCM/LMG, 2012 <– S. Morandi, 2010 National Research Council - Institute of Science of Food Production |
| Date of Isolation | 2009 |
| Isolated From | Raw milk, Italian cheeses |
| Geographic Origin | Italy, Valtellina |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Morandi, S., Cremonesi, P., Povolo, M., Brasca, M. (2012): Enterococcus lactis sp. nov. from Italian raw milk cheeses Int. J. Syst. Evol. Microbiol., 62, pp. 1992-1996 |
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| Product Number | TS462938 |
| Strain Number | CCM 8412 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Enterococcus lactis |
| Organism Type | Bacteria |
| History of Deposit | <– BCCM/LMG, 2012 <– S. Morandi, 2010 National Research Council - Institute of Science of Food Production |
| Date of Isolation | 2009 |
| Isolated From | Raw milk, Italian cheeses |
| Geographic Origin | Italy, Valtellina |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Morandi, S., Cremonesi, P., Povolo, M., Brasca, M. (2012): Enterococcus lactis sp. nov. from Italian raw milk cheeses Int. J. Syst. Evol. Microbiol., 62, pp. 1992-1996 |
