Enterococcus thailandicus
Enterococcus thailandicus
规格:
货期:
编号:TS551910
品牌:Testobio
| Product Number | TS551910 |
| Strain Number | TISTR 933 |
| WDCM number of Culture Collection | 383 |
| Organism Name | Enterococcus thailandicus |
| Organism Type | Bacteria |
| History of Deposit | NRIC 0107;NBRC 101867 |
| Date of Isolation | |
| Isolated From | Sour beef sausage (Mum) |
| Geographic Origin | KhonKaen,Thailand |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | TANASUPAWAT (S.), SUKONTASING (S.) and LEE (J.S.): Enterococcus thailandicus sp. nov., isolated from fermented sausage (mum) in Thailand. Int. J. Syst. Evol. Microbiol., 2008, 58, 1630-1634. |
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| Product Number | TS551910 |
| Strain Number | TISTR 933 |
| WDCM number of Culture Collection | 383 |
| Organism Name | Enterococcus thailandicus |
| Organism Type | Bacteria |
| History of Deposit | NRIC 0107;NBRC 101867 |
| Date of Isolation | |
| Isolated From | Sour beef sausage (Mum) |
| Geographic Origin | KhonKaen,Thailand |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | TANASUPAWAT (S.), SUKONTASING (S.) and LEE (J.S.): Enterococcus thailandicus sp. nov., isolated from fermented sausage (mum) in Thailand. Int. J. Syst. Evol. Microbiol., 2008, 58, 1630-1634. |
