Enterococcus italicus
Enterococcus italicus
规格:
货期:
编号:TS478216
品牌:Testobio
| Product Number | TS478216 |
| Strain Number | CCM 7297 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Enterococcus italicus |
| Organism Type | Bacteria |
| History of Deposit | <– LMG, 2005 <– M.G. Fortina <– G. Ricci |
| Date of Isolation | 2001 |
| Isolated From | Toma cheese |
| Geographic Origin | Italy, Piedmont |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Fortina, M.G., Ricci, G., Mora, D., Manachini, P.L. (2004): Molecular analysis of artisanal Italian cheeses reveals Enterococcus italicus sp. nov. Int. J. Syst. Evol. Microbiol., 54, pp. 1717-1721 |
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| Product Number | TS478216 |
| Strain Number | CCM 7297 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Enterococcus italicus |
| Organism Type | Bacteria |
| History of Deposit | <– LMG, 2005 <– M.G. Fortina <– G. Ricci |
| Date of Isolation | 2001 |
| Isolated From | Toma cheese |
| Geographic Origin | Italy, Piedmont |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Fortina, M.G., Ricci, G., Mora, D., Manachini, P.L. (2004): Molecular analysis of artisanal Italian cheeses reveals Enterococcus italicus sp. nov. Int. J. Syst. Evol. Microbiol., 54, pp. 1717-1721 |
