Lactobacillus pontis
Lactobacillus pontis
规格:
货期:
编号:TS470813
品牌:Testobio
| Product Number | TS470813 |
| Strain Number | CCM 4540 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus pontis |
| Organism Type | Bacteria |
| History of Deposit | <– Inst. Lebensmitteltechnol., Univ. Hohenheim, Stuttgart, Germany, 1996 |
| Date of Isolation | |
| Isolated From | Sour dough |
| Geographic Origin | Germany, Stuttgart |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Vogel, R.F., Böcker, G., Stolz, P., Ehrmann, M., Fanta, D., Ludwig, W., Pot, B., Kersters, K., Schleifer, K.H., Hammes, W.P. (1994): Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. International Journal of Systematic Bacteriology, 44, pp. 223-229 |
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| Product Number | TS470813 |
| Strain Number | CCM 4540 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus pontis |
| Organism Type | Bacteria |
| History of Deposit | <– Inst. Lebensmitteltechnol., Univ. Hohenheim, Stuttgart, Germany, 1996 |
| Date of Isolation | |
| Isolated From | Sour dough |
| Geographic Origin | Germany, Stuttgart |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Vogel, R.F., Böcker, G., Stolz, P., Ehrmann, M., Fanta, D., Ludwig, W., Pot, B., Kersters, K., Schleifer, K.H., Hammes, W.P. (1994): Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. International Journal of Systematic Bacteriology, 44, pp. 223-229 |
