Weissella viridescens
Weissella viridescens
规格:
货期:
编号:TS507934
品牌:Testobio
| Product Number | TS507934 |
| Strain Number | CCM 56 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Weissella viridescens |
| Organism Type | Bacteria |
| History of Deposit | <– J. Černá, 1964 (Lactobacillus viridescens) |
| Date of Isolation | 1951 |
| Isolated From | Cured meat products |
| Geographic Origin | USA |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | (1994): Validation of the publication of new names and new combinations previously effectively published outside the IJSB. List No. 12. International Journal of Systematic Bacteriology, 44, pp. 370-371 Collins, M.D., Samelis, J., Metaxopoulos, J., Wallbanks, S. (1993): Taxonomic studies on some Leuconostoc-like organisms from fermented sausages: description of a new genus Weisella for the Leuconostoc paramesenteroides group of species. Journal of Applied Bacteriology, 75, pp. 595-603 |
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| Product Number | TS507934 |
| Strain Number | CCM 56 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Weissella viridescens |
| Organism Type | Bacteria |
| History of Deposit | <– J. Černá, 1964 (Lactobacillus viridescens) |
| Date of Isolation | 1951 |
| Isolated From | Cured meat products |
| Geographic Origin | USA |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | (1994): Validation of the publication of new names and new combinations previously effectively published outside the IJSB. List No. 12. International Journal of Systematic Bacteriology, 44, pp. 370-371 Collins, M.D., Samelis, J., Metaxopoulos, J., Wallbanks, S. (1993): Taxonomic studies on some Leuconostoc-like organisms from fermented sausages: description of a new genus Weisella for the Leuconostoc paramesenteroides group of species. Journal of Applied Bacteriology, 75, pp. 595-603 |
