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平臺(tái)編號(hào)：bio-131334
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國(guó)際編號(hào)：LMG 25958
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拉丁屬名： Enterococcus lactis
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規(guī)格：凍干粉/培養(yǎng)物
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用途：LMG原裝進(jìn)口
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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 25958 Add to cart
Speciesname: Enterococcus lactis Morandi, Cremonesi, Povolo and Brasca 2012 VP
Other collections' numbers: CCM 8412; DSM 23655; Morandi BT159
Genome sequenced strain: Yes
Restrictions: Biohazard group 1
Status: Type strain
Biological origin: Bitto cheese, a Protected Designation of Origin (PDO) raw milk cheese produced in a restricted Italian alpine area
Geographic origin: Valtellina Italy
Isolated by: Morandi Stefano, National Research Council (CNR), Institute of Science of Food Production
Depositor: Morandi Stefano, National Research Council (CNR), Institute of Science of Food Production
History: <- 2010, Morandi Stefano, National Research Council (CNR), Institute of Science of Food Production
Conditions for growth: Medium 66, 37°C
Speciesname: Enterococcus lactis Morandi, Cremonesi, Povolo and Brasca 2012 VP
Other collections' numbers: CCM 8412; DSM 23655; Morandi BT159
Genome sequenced strain: Yes
Restrictions: Biohazard group 1
Status: Type strain
Biological origin: Bitto cheese, a Protected Designation of Origin (PDO) raw milk cheese produced in a restricted Italian alpine area
Geographic origin: Valtellina Italy
Isolated by: Morandi Stefano, National Research Council (CNR), Institute of Science of Food Production
Depositor: Morandi Stefano, National Research Council (CNR), Institute of Science of Food Production
History: <- 2010, Morandi Stefano, National Research Council (CNR), Institute of Science of Food Production
Conditions for growth: Medium 66, 37°C
