Penicillium camembertii
Penicillium camembertii
规格:
货期:
编号:TS464573
品牌:Testobio
| Product Number | TS464573 |
| Strain Number | MUCL 8446 |
| WDCM number of Culture Collection | 308 |
| Organism Name | Penicillium camembertii |
| Organism Type | Fungi |
| History of Deposit | G.L. Hennebert and J.A. Ryckeboer (as Penicillium caseicola Bainier) -> 1966, MUCL |
| Date of Isolation | |
| Isolated From | french Brie cheese |
| Geographic Origin | Europe, Belgium, Heverlee |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 20.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS464573 |
| Strain Number | MUCL 8446 |
| WDCM number of Culture Collection | 308 |
| Organism Name | Penicillium camembertii |
| Organism Type | Fungi |
| History of Deposit | G.L. Hennebert and J.A. Ryckeboer (as Penicillium caseicola Bainier) -> 1966, MUCL |
| Date of Isolation | |
| Isolated From | french Brie cheese |
| Geographic Origin | Europe, Belgium, Heverlee |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 20.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
