Pisciglobus halotolerans
Pisciglobus halotolerans
规格:
货期:
编号:TS551227
品牌:Testobio
| Product Number | TS551227 |
| Strain Number | TISTR 1958 |
| WDCM number of Culture Collection | 383 |
| Organism Name | Pisciglobus halotolerans |
| Organism Type | Bacteria |
| History of Deposit | KCTC 13150 |
| Date of Isolation | |
| Isolated From | Fish sauce |
| Geographic Origin | Thailand |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Tanasupawat, S., Thongsanit, J., Thawai, C., Lee, K. C. & Lee, J.-S.2011. Pisciglobus halotolerans gen. nov., sp. nov., isolated from fish sauce. International Journal of Systematic and Evolutionary Microbiology 61, 1688-1692. |
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| Product Number | TS551227 |
| Strain Number | TISTR 1958 |
| WDCM number of Culture Collection | 383 |
| Organism Name | Pisciglobus halotolerans |
| Organism Type | Bacteria |
| History of Deposit | KCTC 13150 |
| Date of Isolation | |
| Isolated From | Fish sauce |
| Geographic Origin | Thailand |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Tanasupawat, S., Thongsanit, J., Thawai, C., Lee, K. C. & Lee, J.-S.2011. Pisciglobus halotolerans gen. nov., sp. nov., isolated from fish sauce. International Journal of Systematic and Evolutionary Microbiology 61, 1688-1692. |
