Penicillium nalgiovense
Penicillium nalgiovense
规格:
货期:
编号:TS479141
品牌:Testobio
| Product Number | TS479141 |
| Strain Number | MUCL 31194 |
| WDCM number of Culture Collection | 308 |
| Organism Name | Penicillium nalgiovense |
| Organism Type | Fungi |
| History of Deposit | O. Laxa -> 1948, CBS -> CCRC -> 1991, MUCL |
| Date of Isolation | |
| Isolated From | Ellischauer cheese |
| Geographic Origin | Europe, Czech Republic, Czechoslovakia |
| Nomenclatural status of the strain | Type of Penicillium nalgiovense Laxa |
| Optimum Temperature for Growth | 25.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Ropars J., Cruaud C., Lacoste S., Dupont J. International Journal of Food Microbiology 2012 155 199-210; Laxa O., Zentbl. Bakt. Parasitkde, Abt. II, 86: 162, 1932 |
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| Product Number | TS479141 |
| Strain Number | MUCL 31194 |
| WDCM number of Culture Collection | 308 |
| Organism Name | Penicillium nalgiovense |
| Organism Type | Fungi |
| History of Deposit | O. Laxa -> 1948, CBS -> CCRC -> 1991, MUCL |
| Date of Isolation | |
| Isolated From | Ellischauer cheese |
| Geographic Origin | Europe, Czech Republic, Czechoslovakia |
| Nomenclatural status of the strain | Type of Penicillium nalgiovense Laxa |
| Optimum Temperature for Growth | 25.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Ropars J., Cruaud C., Lacoste S., Dupont J. International Journal of Food Microbiology 2012 155 199-210; Laxa O., Zentbl. Bakt. Parasitkde, Abt. II, 86: 162, 1932 |
