Lactobacillus huachuanensis
Lactobacillus huachuanensis
规格:
货期:
编号:TS564602
品牌:Testobio
| Product Number | TS564602 |
| Strain Number | CCM 8927 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus huachuanensis |
| Organism Type | Bacteria |
| History of Deposit | <– Ch. T. Gu, 2018 |
| Date of Isolation | |
| Isolated From | Naturally fermented pickle |
| Geographic Origin | Heilongjiang province, China |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Fu, M.L., Gu, Ch.T. (2019): Lactobacillus huachuanensis sp. nov., isolated from Chinese traditional pickle. Int. J. Syst. Evol. Microbiol., 69, pp. 2807-2814 |
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| Product Number | TS564602 |
| Strain Number | CCM 8927 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus huachuanensis |
| Organism Type | Bacteria |
| History of Deposit | <– Ch. T. Gu, 2018 |
| Date of Isolation | |
| Isolated From | Naturally fermented pickle |
| Geographic Origin | Heilongjiang province, China |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Fu, M.L., Gu, Ch.T. (2019): Lactobacillus huachuanensis sp. nov., isolated from Chinese traditional pickle. Int. J. Syst. Evol. Microbiol., 69, pp. 2807-2814 |
