Companilactobacillus kimchii
Companilactobacillus kimchii
规格:
货期:
编号:TS466164
品牌:Testobio
| Product Number | TS466164 |
| Strain Number | LMG 19822 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Companilactobacillus kimchii |
| Organism Type | Bacteria |
| History of Deposit | <- 2000, JCM - Microbe Division, RIKEN BioResource Center RIKEN Tsukuba Institute <- J.-S.Ahn |
| Date of Isolation | |
| Isolated From | kimchi, a Korean fermented-vegetable food |
| Geographic Origin | Korea, Republic of |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 30°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS466164 |
| Strain Number | LMG 19822 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Companilactobacillus kimchii |
| Organism Type | Bacteria |
| History of Deposit | <- 2000, JCM - Microbe Division, RIKEN BioResource Center RIKEN Tsukuba Institute <- J.-S.Ahn |
| Date of Isolation | |
| Isolated From | kimchi, a Korean fermented-vegetable food |
| Geographic Origin | Korea, Republic of |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 30°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
