| 產(chǎn)品名稱 | Staphylococcus piscifermentans Tanasupawat et al. |
|---|---|
| 商品貨號(hào) | B168229 |
| Strain Designations | SKO3 [JCM 6057, NRIC 1817, TISTR 824] |
| Application | Characterization |
| Isolation | Fermented shrimp, Thailand |
| Biosafety Level | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format | freeze-dried |
| Preceptrol® | no |
| Type Strain | yes
Ref  Tanasupawat S, et al. Staphylococcus piscifermentans sp. nov., from fermented fish in Thailand. Int. J. Syst. Bacteriol. 42: 577-581, 1992. PubMed: 1390108, RefTanasupawat S, et al. Identification of Staphlycoccus carnosus strains from fermented fish and soy mash. J. Gen. Appl. Microbiol. 37: 479-494, 1991. |
| Medium | ATCC® Medium 18: Trypticase Soy Agar/Broth |
| Growth Conditions | Temperature: 37.0°C |
| Name of Depositor | S Tanasupawat |
| References | Tanasupawat S, et al. Staphylococcus piscifermentans sp. nov., from fermented fish in Thailand. Int. J. Syst. Bacteriol. 42: 577-581, 1992. PubMed: 1390108 Tanasupawat S, et al. Identification of Staphlycoccus carnosus strains from fermented fish and soy mash. J. Gen. Appl. Microbiol. 37: 479-494, 1991. Tanasupawat S, et al. Staphylococcus piscifermentans sp. nov., from fermented fish in Thailand. Int. J. Syst. Bacteriol. 42: 577-581, 1992. PubMed: 1390108 Tanasupawat S, et al. Identification of Staphlycoccus carnosus strains from fermented fish and soy mash. J. Gen. Appl. Microbiol. 37: 479-494, 1991. |
| 序號(hào) | 文章標(biāo)題 | 操作 |
|---|---|---|
| 1 | ATCC細(xì)胞運(yùn)輸和處理 | 查看詳情 |
| 2 | 其他海外品牌代理 | 查看詳情 |
| 3 | ATCC代理 | 查看詳情 |
| 4 | 購(gòu)買須知 | 查看詳情 |
| 5 | 訂購(gòu)流程 | 查看詳情 |
| 梅經(jīng)理 | 17280875617 | 1438578920 |
| 胡經(jīng)理 | 13345964880 | 2438244627 |
| 周經(jīng)理 | 17757487661 | 1296385441 |
| 于經(jīng)理 | 18067160830 | 2088210172 |
| 沈經(jīng)理 | 19548299266 | 2662369050 |
| 李經(jīng)理 | 13626845108 | 972239479 |
