Lactobacillus rhamnosus
Lactobacillus rhamnosus
规格:
货期:
编号:TS493383
品牌:Testobio
| Product Number | TS493383 |
| Strain Number | CICC 6224 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Lactobacillus rhamnosus |
| Organism Type | Bacteria |
| History of Deposit | ←Tianjin University of Science & Technology (11097) |
| Date of Isolation | |
| Isolated From | Soil, Tianjin |
| Geographic Origin | China |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0156：L. Wang, T. Yue, Y.H. Yuan, et al. A new insight into the adsorption mechanism of patulin by the heat-inactive lactic acid bacteria cells[J]. Food Control, 2015,50:104-110. R0322：L.Wang, T. L. Yue, Y. H. Yuan, et al. A new insight into the adsorption mechanism of patulin by the heat-inactive lactic acid bacteria cells[J]. Food Control, 2015, 50:104-110 |
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| Product Number | TS493383 |
| Strain Number | CICC 6224 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Lactobacillus rhamnosus |
| Organism Type | Bacteria |
| History of Deposit | ←Tianjin University of Science & Technology (11097) |
| Date of Isolation | |
| Isolated From | Soil, Tianjin |
| Geographic Origin | China |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 37℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | R0156：L. Wang, T. Yue, Y.H. Yuan, et al. A new insight into the adsorption mechanism of patulin by the heat-inactive lactic acid bacteria cells[J]. Food Control, 2015,50:104-110. R0322：L.Wang, T. L. Yue, Y. H. Yuan, et al. A new insight into the adsorption mechanism of patulin by the heat-inactive lactic acid bacteria cells[J]. Food Control, 2015, 50:104-110 |
