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平臺(tái)編號(hào)：bio-138136
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國(guó)際編號(hào)：KCTC 1063
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拉丁屬名： Propionibacterium freudenreichii
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規(guī)格：凍干粉/培養(yǎng)物
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用途：KCTC原裝進(jìn)口
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服務(wù)費(fèi)用：
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
KCTC No. 1063
(KCTC Other No.)
Resource Type Bacteria
Name Propionibacterium freudenreichii
Type Strain Yes
Biosafty Level 1
LMO No
Synonym Propionibacterium freudenreichii subsp. freudenreichii
Phylum (ex Phylum) Actinomycetota (Actinobacteria)
Genome Information
NCBI Genome UID : GCA_000940845.1
JGI Genome ID : Gp0118157
History <- NCIMB <- NCTC <- ER Hitchner, 33
Source From swiss cheese
Other Collection No. 53-W(Hitchner No. 33), ATCC [6207], CCM [1857], CCUG [7433], CIP [103026], DSM [20271], HAMBI 274, IFO [12424], LMG [16412], NBRC [12424], NCDO [564], NCIB [5959], NCTC [10470], NRRL [B-3523], VPI [394]
Reference 1 / 10.1099/ijsem.0.001367
KCTC Media No. KCTC media No. 8 Reinforced Clostridial Medium
KCTC media No. 18 Chopped Meat Medium
Oxygen Requirement Anaerobic
Temperature 30 ℃
pH netural pH ?? ?? (???? ??)
Incubation Time
