Enterococcus faecium
Enterococcus faecium
规格:
货期:
编号:TS475171
品牌:Testobio
| Product Number | TS475171 |
| Strain Number | CICC 21605 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Enterococcus faecium |
| Organism Type | Bacteria |
| History of Deposit | ←Beijing Forestry University Department of Food Science (2.0002) |
| Date of Isolation | |
| Isolated From | Sausage, Baoding |
| Geographic Origin | China |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0136：姜侃，张东雷，金燕飞等。四种食源性致病菌多重PCR检测方法的建立[J]. 卫生研究, 2011, 40(6):761-764.、 R0156：L. Wang, T. Yue, Y.H. Yuan, et al. A new insight into the adsorption mechanism of patulin by the heat-inactive lactic acid bacteria cells[J]. Food Control, 2015,50:104-110. |
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| Product Number | TS475171 |
| Strain Number | CICC 21605 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Enterococcus faecium |
| Organism Type | Bacteria |
| History of Deposit | ←Beijing Forestry University Department of Food Science (2.0002) |
| Date of Isolation | |
| Isolated From | Sausage, Baoding |
| Geographic Origin | China |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0136：姜侃，张东雷，金燕飞等。四种食源性致病菌多重PCR检测方法的建立[J]. 卫生研究, 2011, 40(6):761-764.、 R0156：L. Wang, T. Yue, Y.H. Yuan, et al. A new insight into the adsorption mechanism of patulin by the heat-inactive lactic acid bacteria cells[J]. Food Control, 2015,50:104-110. |
