Halorubrum cibi
Halorubrum cibi
规格:
货期:
编号:TS467688
品牌:Testobio
| Product Number | TS467688 |
| Strain Number | DSM 19504 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Halorubrum cibi |
| Organism Type | Archaea |
| History of Deposit | <- S. W. Roh, Korea Res. Inst. Biosci. & Biotechnol. (KRIBB), Taejon, South Korea; B31 |
| Date of Isolation | |
| Isolated From | shrimp jeotgal, a traditional Korean salt-fermented food |
| Geographic Origin | Republic of Korea |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 37 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS467688 |
| Strain Number | DSM 19504 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Halorubrum cibi |
| Organism Type | Archaea |
| History of Deposit | <- S. W. Roh, Korea Res. Inst. Biosci. & Biotechnol. (KRIBB), Taejon, South Korea; B31 |
| Date of Isolation | |
| Isolated From | shrimp jeotgal, a traditional Korean salt-fermented food |
| Geographic Origin | Republic of Korea |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 37 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
