Lactobacillus brevis
Lactobacillus brevis
规格:
货期:
编号:TS467036
品牌:Testobio
| Product Number | TS467036 |
| Strain Number | CICC 6239 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Lactobacillus brevis |
| Organism Type | Bacteria |
| History of Deposit | ←Beijing Forestry University Department of Food Science (1.0020) |
| Date of Isolation | |
| Isolated From | Probiotic health product, Lodz of Poland |
| Geographic Origin | Poland |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0167：L. Q. Ke, L. L. Wang, H. B. Li, et al. Molecular identification of lactic acid bacteria in Chinese rice wine using species?specific multiplex PCR[J]. Eur Food Res Technol, 2014, 239:59-65. |
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| Product Number | TS467036 |
| Strain Number | CICC 6239 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Lactobacillus brevis |
| Organism Type | Bacteria |
| History of Deposit | ←Beijing Forestry University Department of Food Science (1.0020) |
| Date of Isolation | |
| Isolated From | Probiotic health product, Lodz of Poland |
| Geographic Origin | Poland |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0167：L. Q. Ke, L. L. Wang, H. B. Li, et al. Molecular identification of lactic acid bacteria in Chinese rice wine using species?specific multiplex PCR[J]. Eur Food Res Technol, 2014, 239:59-65. |
