Lactobacillus farraginis
Lactobacillus farraginis
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货期:
编号:TS531342
品牌:Testobio
| Product Number | TS531342 |
| Strain Number | DSM 18382 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Lactobacillus farraginis |
| Organism Type | Bacteria |
| History of Deposit | <- Akihito Endo, NRIC 0676 |
| Date of Isolation | |
| Isolated From | composting material of distilled shochu residue |
| Geographic Origin | Japan, Miyazaki prefecture |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Endo A, Okada S, Lactobacillus farraginis sp. nov. and Lactobacillus parafarraginis sp. nov., heterofermentative lactobacilli isolated from a compost of distilled shochu residue. Int J Syst Evol Microbiol, Vol 57, Page 708-712, 2007 |
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| Product Number | TS531342 |
| Strain Number | DSM 18382 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Lactobacillus farraginis |
| Organism Type | Bacteria |
| History of Deposit | <- Akihito Endo, NRIC 0676 |
| Date of Isolation | |
| Isolated From | composting material of distilled shochu residue |
| Geographic Origin | Japan, Miyazaki prefecture |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Endo A, Okada S, Lactobacillus farraginis sp. nov. and Lactobacillus parafarraginis sp. nov., heterofermentative lactobacilli isolated from a compost of distilled shochu residue. Int J Syst Evol Microbiol, Vol 57, Page 708-712, 2007 |
