Saccharococcus thermophilus
Saccharococcus thermophilus
规格:
货期:
编号:TS555259
品牌:Testobio
| Product Number | TS555259 |
| Strain Number | CCM 3586 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Saccharococcus thermophilus |
| Organism Type | Bacteria |
| History of Deposit | <– R. Nystrand, 1982 |
| Date of Isolation | 1979 |
| Isolated From | Beet sugar extraction juice |
| Geographic Origin | Sweden, Jordberga |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 55-70°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | (1984): Validation of the publication of new names and new combinations previously effectively published outside the IJSB. List No. 16. International Journal of Systematic Bacteriology, 34, pp. 503-504 Nystrand, R. (1984): Saccharococcus thermophilus gen. nov. sp. nov. isolated from beet sugar extraction. Systematic and Applied Microbiology, 5, pp. 204-219 |
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| Product Number | TS555259 |
| Strain Number | CCM 3586 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Saccharococcus thermophilus |
| Organism Type | Bacteria |
| History of Deposit | <– R. Nystrand, 1982 |
| Date of Isolation | 1979 |
| Isolated From | Beet sugar extraction juice |
| Geographic Origin | Sweden, Jordberga |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 55-70°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | (1984): Validation of the publication of new names and new combinations previously effectively published outside the IJSB. List No. 16. International Journal of Systematic Bacteriology, 34, pp. 503-504 Nystrand, R. (1984): Saccharococcus thermophilus gen. nov. sp. nov. isolated from beet sugar extraction. Systematic and Applied Microbiology, 5, pp. 204-219 |
