Penicillium charlesii
Penicillium charlesii
规格:
货期:
编号:TS494934
品牌:Testobio
| Product Number | TS494934 |
| Strain Number | MUM 16.137 |
| WDCM number of Culture Collection | 816 |
| Organism Name | Penicillium charlesii |
| Organism Type | Fungi |
| History of Deposit | MUM 16.137 < S. Decontardi MPVP2033 |
| Date of Isolation | 2012 |
| Isolated From | Cheese rind (Grana Padano) |
| Geographic Origin | Italy |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 25.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS494934 |
| Strain Number | MUM 16.137 |
| WDCM number of Culture Collection | 816 |
| Organism Name | Penicillium charlesii |
| Organism Type | Fungi |
| History of Deposit | MUM 16.137 < S. Decontardi MPVP2033 |
| Date of Isolation | 2012 |
| Isolated From | Cheese rind (Grana Padano) |
| Geographic Origin | Italy |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 25.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
