Paucilactobacillus wasatchensis
Paucilactobacillus wasatchensis
规格:
货期:
编号:TS469869
品牌:Testobio
| Product Number | TS469869 |
| Strain Number | LMG 28678 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Paucilactobacillus wasatchensis |
| Organism Type | Bacteria |
| History of Deposit | <- 2015, Oberg Craig, Weber State University, Biology Department |
| Date of Isolation | 17/03/2011 |
| Isolated From | aged Cheddar cheese |
| Geographic Origin | Utah United States |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 25°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS469869 |
| Strain Number | LMG 28678 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Paucilactobacillus wasatchensis |
| Organism Type | Bacteria |
| History of Deposit | <- 2015, Oberg Craig, Weber State University, Biology Department |
| Date of Isolation | 17/03/2011 |
| Isolated From | aged Cheddar cheese |
| Geographic Origin | Utah United States |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 25°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
