Erwinia amylovora
Erwinia amylovora
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货期:
编号:TS478847
品牌:Testobio
| Product Number | TS478847 |
| Strain Number | IBRC-M 10748 |
| WDCM number of Culture Collection | 950 |
| Organism Name | Erwinia amylovora |
| Organism Type | Bacterium |
| History of Deposit | <-- H. Abdollahi <-- University of Florence <-- ATCC |
| Date of Isolation | |
| Isolated From | Plant-derived foodstuff |
| Geographic Origin | New York, USA |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 26°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Charlton D. B, Nelson M. E, Werkman C. H. Physiology of Lactobacillus fructivorans sp. nov. isolated from spoiled salad dressing. Iowa State J Sci, Vol9, Page 1-11, 1934 |
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| Product Number | TS478847 |
| Strain Number | IBRC-M 10748 |
| WDCM number of Culture Collection | 950 |
| Organism Name | Erwinia amylovora |
| Organism Type | Bacterium |
| History of Deposit | <-- H. Abdollahi <-- University of Florence <-- ATCC |
| Date of Isolation | |
| Isolated From | Plant-derived foodstuff |
| Geographic Origin | New York, USA |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 26°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Charlton D. B, Nelson M. E, Werkman C. H. Physiology of Lactobacillus fructivorans sp. nov. isolated from spoiled salad dressing. Iowa State J Sci, Vol9, Page 1-11, 1934 |
