Staphylococcus condimenti
Staphylococcus condimenti
规格:
货期:
编号:TS492691
品牌:Testobio
| Product Number | TS492691 |
| Strain Number | CCM 4753 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Staphylococcus condimenti |
| Organism Type | Bacteria |
| History of Deposit | <– J. Doškař, 1998 <– F. Götz |
| Date of Isolation | |
| Isolated From | Soy sauce mash |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Probst, A.J., Hertel, C., Richter, L., Wassil, L., Ludwig, W., Hammes, W.P. (1998): Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov. International Journal of Systematic Bacteriology, 48, pp. 651-658 |
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| Product Number | TS492691 |
| Strain Number | CCM 4753 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Staphylococcus condimenti |
| Organism Type | Bacteria |
| History of Deposit | <– J. Doškař, 1998 <– F. Götz |
| Date of Isolation | |
| Isolated From | Soy sauce mash |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Probst, A.J., Hertel, C., Richter, L., Wassil, L., Ludwig, W., Hammes, W.P. (1998): Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov. International Journal of Systematic Bacteriology, 48, pp. 651-658 |
