Enterococcus italicus
Enterococcus italicus
规格:
货期:
编号:TS571143
品牌:Testobio
| Product Number | TS571143 |
| Strain Number | CCAM 1 |
| WDCM number of Culture Collection | 1189 |
| Organism Name | Enterococcus italicus |
| Organism Type | Bacteria |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | toma cheese |
| Geographic Origin | Italy |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 37.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Fortina, M. G., Ricci, G., Mora, D., Manachini, P. L. (2004). Molecular analysis of artisanal Italian cheeses reveals Enterococcus italicus sp. nov. Int.J.Syst.Evol.Microbiol. 54 : 1717-1721 . |
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| Product Number | TS571143 |
| Strain Number | CCAM 1 |
| WDCM number of Culture Collection | 1189 |
| Organism Name | Enterococcus italicus |
| Organism Type | Bacteria |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | toma cheese |
| Geographic Origin | Italy |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 37.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Fortina, M. G., Ricci, G., Mora, D., Manachini, P. L. (2004). Molecular analysis of artisanal Italian cheeses reveals Enterococcus italicus sp. nov. Int.J.Syst.Evol.Microbiol. 54 : 1717-1721 . |
