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平臺(tái)編號(hào)：bio-128908
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國(guó)際編號(hào)： LMG 22367
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拉丁屬名： Mycetocola reblochoni
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規(guī)格：/
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用途：LMG原裝進(jìn)口
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服務(wù)費(fèi)用及說(shuō)明書：
加載中…… - 訂購(gòu)
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注意事項(xiàng)：僅用于科學(xué)研究或者工業(yè)應(yīng)用等非醫(yī)療目的不可用于人類或動(dòng)物的臨床診斷或治療，非藥用，非食用（產(chǎn)品信息以出庫(kù)為準(zhǔn)）
中文名稱暫無(wú)
Strain Number:LMG 22367
Speciesname:Mycetocola reblochoni Bora,Vancanneyt,Gelsomino,Snauwaert,Swings,Jones,Ward,Chamba,Kroppenstedt,Schumann and Goodfellow 2008 VP
Other collections'numbers:DSM 18580;Gelsomino R-20377;strain BRB-1L41
Restrictions:Biohazard group 1
This strain is to be used for research purposes only,no commercial use allowed.
Status:Type strain
Biological origin:Reblochon cheese at late stage of ripening,surface
Geographic origin:Haute Savoie France
Isolated by:Thomas A.,Institut Technique Fran?ais des Fromages La Roche sur Foron
Depositor:Gelsomino Roberto,UGent-Fac.Wetenschappen-Vakgroep Biochemie en Microbiologie,Labo voor Microbiologie
History:<-2004,Gelsomino Roberto,UGent-Fac.Wetenschappen-Vakgroep Biochemie en Microbiologie,Labo voor Microbiologie(Mycetocola sp.)<-2003,M.Goodfellow University of Newcastle Newcastle upon Tyne U.K.<-J.Chamba Institut Technique Fran?ais des Fromages La Roche sur Foron France<-Thomas A.,Institut Technique Fran?ais des Fromages La Roche sur Foron(2002)
Conditions for growth:Medium 185,28°C
Remarks:To be used for research purposes only,no commercial use allowed
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