Enterococcus lactis
Enterococcus lactis
规格:
货期:
编号:TS465053
品牌:Testobio
| Product Number | TS465053 |
| Strain Number | LMG 25958 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Enterococcus lactis |
| Organism Type | Bacteria |
| History of Deposit | <- 2010, Morandi Stefano, National Research Council (CNR), Institute of Science of Food Production |
| Date of Isolation | |
| Isolated From | Bitto cheese, a Protected Designation of Origin (PDO) raw milk cheese produced in a restricted Italian alpine area |
| Geographic Origin | Valtellina Italy |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 37°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS465053 |
| Strain Number | LMG 25958 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Enterococcus lactis |
| Organism Type | Bacteria |
| History of Deposit | <- 2010, Morandi Stefano, National Research Council (CNR), Institute of Science of Food Production |
| Date of Isolation | |
| Isolated From | Bitto cheese, a Protected Designation of Origin (PDO) raw milk cheese produced in a restricted Italian alpine area |
| Geographic Origin | Valtellina Italy |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 37°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
