Enterococcus olivae
Enterococcus olivae
规格:
货期:
编号:TS464204
品牌:Testobio
| Product Number | TS464204 |
| Strain Number | CCM 8603 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Enterococcus olivae |
| Organism Type | Bacteria |
| History of Deposit | <– DSMZ, 2015 <– A. Maldonado, CSIC, Inst. de la Grasa, Sevilla <– H. L. Padrós |
| Date of Isolation | 2010 |
| Isolated From | Spanish-style green olive fermentations |
| Geographic Origin | Spain, Sevilla |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Ucena-Padrós, H., González, J.M., Caballero-Guerrero, B.N., Ruiz-Barba, J.L., Maldonado-Barragán, A. (2014): Enterococcus olivae sp. nov., isolated from Spanish-style green-olive fermentations Int. J. Syst. Evol. Microbiol., 64, pp. 2534-2539 |
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| Product Number | TS464204 |
| Strain Number | CCM 8603 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Enterococcus olivae |
| Organism Type | Bacteria |
| History of Deposit | <– DSMZ, 2015 <– A. Maldonado, CSIC, Inst. de la Grasa, Sevilla <– H. L. Padrós |
| Date of Isolation | 2010 |
| Isolated From | Spanish-style green olive fermentations |
| Geographic Origin | Spain, Sevilla |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Ucena-Padrós, H., González, J.M., Caballero-Guerrero, B.N., Ruiz-Barba, J.L., Maldonado-Barragán, A. (2014): Enterococcus olivae sp. nov., isolated from Spanish-style green-olive fermentations Int. J. Syst. Evol. Microbiol., 64, pp. 2534-2539 |
