Lactococcus lactis lactis
Lactococcus lactis lactis
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编号:TS466781
品牌:Testobio
| Product Number | TS466781 |
| Strain Number | CCOS1 |
| WDCM number of Culture Collection | 944 |
| Organism Name | Lactococcus lactis lactis |
| Organism Type | Bacteria |
| History of Deposit | <- Perreten, University of Berne <- Perreten and Teuber, ETH Zurich |
| Date of Isolation | 1993-06-01 |
| Isolated From | Cheese, Brie de Meaux |
| Geographic Origin | Switzerland |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 30.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Perreten, V., Schwarz, F., Cresta, L., Boeglin, M., Dasen, G., Teuber, M. 1997. Antibiotic resistance spread in food. Nature 389: 801-802. |
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| Product Number | TS466781 |
| Strain Number | CCOS1 |
| WDCM number of Culture Collection | 944 |
| Organism Name | Lactococcus lactis lactis |
| Organism Type | Bacteria |
| History of Deposit | <- Perreten, University of Berne <- Perreten and Teuber, ETH Zurich |
| Date of Isolation | 1993-06-01 |
| Isolated From | Cheese, Brie de Meaux |
| Geographic Origin | Switzerland |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 30.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Perreten, V., Schwarz, F., Cresta, L., Boeglin, M., Dasen, G., Teuber, M. 1997. Antibiotic resistance spread in food. Nature 389: 801-802. |
