Lactobacillus salivarius
Lactobacillus salivarius
规格:
货期:
编号:TS465297
品牌:Testobio
| Product Number | TS465297 |
| Strain Number | CICC 23174 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Lactobacillus salivarius |
| Organism Type | Bacteria |
| History of Deposit | ←Beijing Technology and Business University Chemical Engineering Institute (11483) |
| Date of Isolation | |
| Isolated From | Activated sludge, Haidian district of Beijing |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0185：D. Y. Ren, L. Chang, Y. Q. Qin, et.al. In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine[J]. Anaerobe, 2014. |
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| Product Number | TS465297 |
| Strain Number | CICC 23174 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Lactobacillus salivarius |
| Organism Type | Bacteria |
| History of Deposit | ←Beijing Technology and Business University Chemical Engineering Institute (11483) |
| Date of Isolation | |
| Isolated From | Activated sludge, Haidian district of Beijing |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0185：D. Y. Ren, L. Chang, Y. Q. Qin, et.al. In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine[J]. Anaerobe, 2014. |
