Staphylococcus equorum linens
Staphylococcus equorum linens
规格:
货期:
编号:TS498605
品牌:Testobio
| Product Number | TS498605 |
| Strain Number | CCM 7278 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Staphylococcus equorum linens |
| Organism Type | Bacteria |
| History of Deposit | <– CIP, 2004 <– R. Place |
| Date of Isolation | |
| Isolated From | Rind of surface ripened cheese |
| Geographic Origin | Switzerland, Zürich |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Place, R.B., Hiestand, D., Gallmann, H.R., Teuber, M. (2003): Staphylococcus equorum subsp. linens, subsp. nov., a starter culture component for surface ripened semi-hard cheeses. Systematic and Applied Microbiology, 26, pp. 30-37 |
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| Product Number | TS498605 |
| Strain Number | CCM 7278 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Staphylococcus equorum linens |
| Organism Type | Bacteria |
| History of Deposit | <– CIP, 2004 <– R. Place |
| Date of Isolation | |
| Isolated From | Rind of surface ripened cheese |
| Geographic Origin | Switzerland, Zürich |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Place, R.B., Hiestand, D., Gallmann, H.R., Teuber, M. (2003): Staphylococcus equorum subsp. linens, subsp. nov., a starter culture component for surface ripened semi-hard cheeses. Systematic and Applied Microbiology, 26, pp. 30-37 |
