Lysinibacillus sp.
Lysinibacillus sp.
规格:
货期:
编号:TS474068
品牌:Testobio
| Product Number | TS474068 |
| Strain Number | NBRC 110707 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Lysinibacillus sp. |
| Organism Type | Bacteria |
| History of Deposit | Nihon Shokken Holdings Co., Ltd. (N. Sekiguchi, B-2) |
| Date of Isolation | 20030101 |
| Isolated From | Ankake (Japanese thick starchy sauce) |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 35 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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Lysinibacillus sp.
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| Product Number | TS474068 |
| Strain Number | NBRC 110707 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Lysinibacillus sp. |
| Organism Type | Bacteria |
| History of Deposit | Nihon Shokken Holdings Co., Ltd. (N. Sekiguchi, B-2) |
| Date of Isolation | 20030101 |
| Isolated From | Ankake (Japanese thick starchy sauce) |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 35 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
