Staphylococcus aureus
Staphylococcus aureus
规格:
货期:
编号:TS475167
品牌:Testobio
| Product Number | TS475167 |
| Strain Number | CICC 21600 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Staphylococcus aureus |
| Organism Type | Bacteria |
| History of Deposit | ←Beijing Forestry University Department of Food Science (3.0008) |
| Date of Isolation | |
| Isolated From | Raw milk, Langfang city of Hebei province |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0182：G. Zhan, L. Q. Pan, S. B. Mao, et al. Study on antibacterial properties and major bioactive constituents of Chinese water chestnut (Eleocharis dulcis) peels extracts/fractions[J]. Eur Food Res Technol, 2014, 238:789-796. R0380：李金霞,陈建国, 李雪等. 西沙诺尼果汁抑菌特性与抑菌物质研究[J]. 中国食品学报, 2015, 15(2):143-149 |
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| Product Number | TS475167 |
| Strain Number | CICC 21600 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Staphylococcus aureus |
| Organism Type | Bacteria |
| History of Deposit | ←Beijing Forestry University Department of Food Science (3.0008) |
| Date of Isolation | |
| Isolated From | Raw milk, Langfang city of Hebei province |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0182：G. Zhan, L. Q. Pan, S. B. Mao, et al. Study on antibacterial properties and major bioactive constituents of Chinese water chestnut (Eleocharis dulcis) peels extracts/fractions[J]. Eur Food Res Technol, 2014, 238:789-796. R0380：李金霞,陈建国, 李雪等. 西沙诺尼果汁抑菌特性与抑菌物质研究[J]. 中国食品学报, 2015, 15(2):143-149 |
