Kocuria carniphila
Kocuria carniphila
规格:
货期:
编号:TS515035
品牌:Testobio
| Product Number | TS515035 |
| Strain Number | CCM 132 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Kocuria carniphila |
| Organism Type | Bacteria |
| History of Deposit | <– J. Arpai, 1959 (Micrococcus lactis) |
| Date of Isolation | |
| Isolated From | Meat |
| Geographic Origin | Slovakia |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Tvrzová, L., Schumann, P., Sedláček, I., Páčová, Z., Spröer, C., Verbarg, S., Kroppenstedt, M. (2005): Reclassification of strain CCM 132, previously classified as Kocuria varians, as Kocuria carniphila. Int. J. Syst. Evol. Microbiol., 55, pp. 139-142 |
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| Product Number | TS515035 |
| Strain Number | CCM 132 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Kocuria carniphila |
| Organism Type | Bacteria |
| History of Deposit | <– J. Arpai, 1959 (Micrococcus lactis) |
| Date of Isolation | |
| Isolated From | Meat |
| Geographic Origin | Slovakia |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Tvrzová, L., Schumann, P., Sedláček, I., Páčová, Z., Spröer, C., Verbarg, S., Kroppenstedt, M. (2005): Reclassification of strain CCM 132, previously classified as Kocuria varians, as Kocuria carniphila. Int. J. Syst. Evol. Microbiol., 55, pp. 139-142 |
