| Product Number | TS538101 |
| Strain Number | CCM 7176 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Clostridium perfringens |
| Organism Type | Bacteria |
| History of Deposit | <– NCTC, 2004 <– C. Hobbs |
| Date of Isolation | |
| Isolated From | Salt beef |
| Geographic Origin | UK |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS538101 |
| Strain Number | CCM 7176 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Clostridium perfringens |
| Organism Type | Bacteria |
| History of Deposit | <– NCTC, 2004 <– C. Hobbs |
| Date of Isolation | |
| Isolated From | Salt beef |
| Geographic Origin | UK |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |