Lactobacillus algidus
Lactobacillus algidus
规格:
货期:
编号:TS507640
品牌:Testobio
| Product Number | TS507640 |
| Strain Number | CCM 7143 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus algidus |
| Organism Type | Bacteria |
| History of Deposit | <– JCM, 2003 <– Y. Kato <– H. Hayashidani |
| Date of Isolation | |
| Isolated From | Vacuum packaged beef |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 20 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Kato, Y., Sakala, R.M., Hayashidani, H., Kiuchi, A., Kaneuchi, C., Ogawa, M. (2000): Lactobacillus algidus sp. nov., a psychrophilic lactic acid bacterium isolated from vacuum-packaged refrigerated beef. Int. J. Syst. Evol. Microbiol., 50, pp. 1143-1149 |
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| Product Number | TS507640 |
| Strain Number | CCM 7143 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus algidus |
| Organism Type | Bacteria |
| History of Deposit | <– JCM, 2003 <– Y. Kato <– H. Hayashidani |
| Date of Isolation | |
| Isolated From | Vacuum packaged beef |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 20 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Kato, Y., Sakala, R.M., Hayashidani, H., Kiuchi, A., Kaneuchi, C., Ogawa, M. (2000): Lactobacillus algidus sp. nov., a psychrophilic lactic acid bacterium isolated from vacuum-packaged refrigerated beef. Int. J. Syst. Evol. Microbiol., 50, pp. 1143-1149 |
