| Product Number | TS468771 |
| Strain Number | CICC 10354 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Escherichia coli |
| Organism Type | Bacteria |
| History of Deposit | ←Beijing Forestry University Department of Food Science (1.0032) |
| Date of Isolation | |
| Isolated From | Yogurt, the Inner Monggol Autonomous Region |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 30℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0074:罗君毅, 程池. 酶制剂抗菌活性检测标准菌株的药敏性分析[J]. 食品与发酵工业, 2009, 35(1):17-22. |
| Product Number | TS468771 |
| Strain Number | CICC 10354 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Escherichia coli |
| Organism Type | Bacteria |
| History of Deposit | ←Beijing Forestry University Department of Food Science (1.0032) |
| Date of Isolation | |
| Isolated From | Yogurt, the Inner Monggol Autonomous Region |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 30℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0074:罗君毅, 程池. 酶制剂抗菌活性检测标准菌株的药敏性分析[J]. 食品与发酵工业, 2009, 35(1):17-22. |