| Product Number | TS474998 |
| Strain Number | CCP 39 |
| WDCM number of Culture Collection | 1252 |
| Organism Name | Escherichia coli |
| Organism Type | Bacteria |
| History of Deposit | <- L. Peixe; Faculty of Pharmacy, University of Porto |
| Date of Isolation | 2003 |
| Isolated From | uncooked chicken carcass for human consumption |
| Geographic Origin | Portugal |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 37 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | https://pubmed.ncbi.nlm.nih.gov/32283601/ |
| Product Number | TS474998 |
| Strain Number | CCP 39 |
| WDCM number of Culture Collection | 1252 |
| Organism Name | Escherichia coli |
| Organism Type | Bacteria |
| History of Deposit | <- L. Peixe; Faculty of Pharmacy, University of Porto |
| Date of Isolation | 2003 |
| Isolated From | uncooked chicken carcass for human consumption |
| Geographic Origin | Portugal |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 37 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | https://pubmed.ncbi.nlm.nih.gov/32283601/ |