Chromohalobacter japonicus
Chromohalobacter japonicus
规格:
货期:
编号:TS556960
品牌:Testobio
| Product Number | TS556960 |
| Strain Number | CCM 7416 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Chromohalobacter japonicus |
| Organism Type | Bacteria |
| History of Deposit | <– A. Venotosa, 2006 |
| Date of Isolation | 1980 |
| Isolated From | Salty food |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Sánchez-Porro, C., Tokunaga, H., Tokunaga, M., Ventosa, A. (2007): Chromohalobacter japonicus sp. nov., a moderately halophilic bacterium isolated from a Japanese salty food. Int. J. Syst. Evol. Microbiol., 57, pp. 2262-2266 |
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| Product Number | TS556960 |
| Strain Number | CCM 7416 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Chromohalobacter japonicus |
| Organism Type | Bacteria |
| History of Deposit | <– A. Venotosa, 2006 |
| Date of Isolation | 1980 |
| Isolated From | Salty food |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 37 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Sánchez-Porro, C., Tokunaga, H., Tokunaga, M., Ventosa, A. (2007): Chromohalobacter japonicus sp. nov., a moderately halophilic bacterium isolated from a Japanese salty food. Int. J. Syst. Evol. Microbiol., 57, pp. 2262-2266 |
