Brachybacterium alimentarium
Brachybacterium alimentarium
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货期:
编号:TS483053
品牌:Testobio
| Product Number | TS483053 |
| Strain Number | CCM 4520 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Brachybacterium alimentarium |
| Organism Type | Bacteria |
| History of Deposit | <– K. Schubert, 1996 <– J.-P. Accolas |
| Date of Isolation | 1978 |
| Isolated From | Gruyere and Beaufort cheeses |
| Geographic Origin | France |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Schubert, K., Ludwig, W., Springer, N., Kroppenstedt, R.M., Accolas, J.-P., Fiedler, F. (1996): Two coryneform bacteria isolated from the surface of french Gruyere and Beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov. International Journal of Systematic Bacteriology, 46, pp. 81-87 |
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| Product Number | TS483053 |
| Strain Number | CCM 4520 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Brachybacterium alimentarium |
| Organism Type | Bacteria |
| History of Deposit | <– K. Schubert, 1996 <– J.-P. Accolas |
| Date of Isolation | 1978 |
| Isolated From | Gruyere and Beaufort cheeses |
| Geographic Origin | France |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Schubert, K., Ludwig, W., Springer, N., Kroppenstedt, R.M., Accolas, J.-P., Fiedler, F. (1996): Two coryneform bacteria isolated from the surface of french Gruyere and Beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov. International Journal of Systematic Bacteriology, 46, pp. 81-87 |
