Penicillium salamii
Penicillium salamii
规格:
货期:
编号:TS470649
品牌:Testobio
| Product Number | TS470649 |
| Strain Number | ITEM 17190 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Penicillium salamii |
| Organism Type | Fungi |
| History of Deposit | G. Perrone, Isolate received as DTO 225-B4 (imported to Denmark) |
| Date of Isolation | 2007 |
| Isolated From | Tea leaves |
| Geographic Origin | Uganda, |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | [229] "Penicillium salamii, a new species occurring during seasoning of dry-cured meat" PERRONE G., R.A. SAMSON, J.C. FRISVAD, A. SUSCA, N. GUNDE-CIMERMAN, F. EPIFANI and J. HOUBRAKEN 193, 91-98 (2015) International Journal of Food Microbiology |
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| Product Number | TS470649 |
| Strain Number | ITEM 17190 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Penicillium salamii |
| Organism Type | Fungi |
| History of Deposit | G. Perrone, Isolate received as DTO 225-B4 (imported to Denmark) |
| Date of Isolation | 2007 |
| Isolated From | Tea leaves |
| Geographic Origin | Uganda, |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | [229] "Penicillium salamii, a new species occurring during seasoning of dry-cured meat" PERRONE G., R.A. SAMSON, J.C. FRISVAD, A. SUSCA, N. GUNDE-CIMERMAN, F. EPIFANI and J. HOUBRAKEN 193, 91-98 (2015) International Journal of Food Microbiology |
