Penicillium camemberti
Penicillium camemberti
规格:
货期:
编号:TS493875
品牌:Testobio
| Product Number | TS493875 |
| Strain Number | NBRC 105315 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Penicillium camemberti |
| Organism Type | Fungi |
| History of Deposit | Tokyo Kasei Univ. (M. Ichinoe, 98-J) |
| Date of Isolation | 19980101 |
| Isolated From | Camembert cheese made in Japan |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 25 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS493875 |
| Strain Number | NBRC 105315 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Penicillium camemberti |
| Organism Type | Fungi |
| History of Deposit | Tokyo Kasei Univ. (M. Ichinoe, 98-J) |
| Date of Isolation | 19980101 |
| Isolated From | Camembert cheese made in Japan |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 25 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
