Penicillium caseifulvum
Penicillium caseifulvum
规格:
货期:
编号:TS547717
品牌:Testobio
| Product Number | TS547717 |
| Strain Number | ITEM 7543 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Penicillium caseifulvum |
| Organism Type | Fungi |
| History of Deposit | G. Mule |
| Date of Isolation | 2006 |
| Isolated From | Danablue cheese |
| Geographic Origin | Denmark, Kirkeby, Mejeri |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | [230] "Development of loop-mediated isothermal amplification (LAMP) assay for the rapid detection of Penicillium nordicum in dry-cured" FERRARA M., G. PERRONE, A. GALLO, F. EPIFANI, A. VISCONTI and A. SUSCA 202, 42-47 (2015) International Journal of Food Microbiology |
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| Product Number | TS547717 |
| Strain Number | ITEM 7543 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Penicillium caseifulvum |
| Organism Type | Fungi |
| History of Deposit | G. Mule |
| Date of Isolation | 2006 |
| Isolated From | Danablue cheese |
| Geographic Origin | Denmark, Kirkeby, Mejeri |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | [230] "Development of loop-mediated isothermal amplification (LAMP) assay for the rapid detection of Penicillium nordicum in dry-cured" FERRARA M., G. PERRONE, A. GALLO, F. EPIFANI, A. VISCONTI and A. SUSCA 202, 42-47 (2015) International Journal of Food Microbiology |
