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平臺(tái)編號(hào)：bio-130736
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國(guó)際編號(hào)：LMG 25373
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拉丁屬名： Periweissella beninensis
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規(guī)格：凍干粉/培養(yǎng)物
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服務(wù)費(fèi)用：
加載中…… - 訂購(gòu) 說(shuō)明書(shū)
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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 25373 Add to cart
Speciesname: Periweissella beninensis (Padonou, Schillinger, Nielsen, Franz, Hansen, Hounhouigan, Nago and Jakobsen 2010) Bello, Rudra and Gupta 2022 VP
Objective synonyms: Weissella beninensis Padonou, Schillinger, Nielsen, Franz, Hansen, Hounhouigan, Nago and Jakobsen 2010 VP
Other collections' numbers: DSM 22752; Schillinger 2L24P13
Restrictions: Biohazard group 1
Status: Type strain
Biological origin: fermented cassave
Geographic origin: Ketou Benin
Isolated by: Wilfrid Padonou S., Dép. de Nutrition et Sciences Alimentaires Faculté des Sciences Agronomiques Université d'Abomey-Calavi
Depositor: Schillinger U., Max Rubner-Institut Federal Research Institute of Nutrition and Food Karlsruhe
History: <- 2009, Schillinger U., Max Rubner-Institut Federal Research Institute of Nutrition and Food Karlsruhe <- Wilfrid Padonou S., Dép. de Nutrition et Sciences Alimentaires Faculté des Sciences Agronomiques Université d'Abomey-Calavi (2006)
Conditions for growth: Medium 66, 28°C
Speciesname: Periweissella beninensis (Padonou, Schillinger, Nielsen, Franz, Hansen, Hounhouigan, Nago and Jakobsen 2010) Bello, Rudra and Gupta 2022 VP
Objective synonyms: Weissella beninensis Padonou, Schillinger, Nielsen, Franz, Hansen, Hounhouigan, Nago and Jakobsen 2010 VP
Other collections' numbers: DSM 22752; Schillinger 2L24P13
Restrictions: Biohazard group 1
Status: Type strain
Biological origin: fermented cassave
Geographic origin: Ketou Benin
Isolated by: Wilfrid Padonou S., Dép. de Nutrition et Sciences Alimentaires Faculté des Sciences Agronomiques Université d'Abomey-Calavi
Depositor: Schillinger U., Max Rubner-Institut Federal Research Institute of Nutrition and Food Karlsruhe
History: <- 2009, Schillinger U., Max Rubner-Institut Federal Research Institute of Nutrition and Food Karlsruhe <- Wilfrid Padonou S., Dép. de Nutrition et Sciences Alimentaires Faculté des Sciences Agronomiques Université d'Abomey-Calavi (2006)
Conditions for growth: Medium 66, 28°C
