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平臺(tái)編號(hào)：bio-103520
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國(guó)際編號(hào)：DSM 20272
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拉丁屬名： Acidipropionibacterium acidipropionici
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規(guī)格：凍干粉/培養(yǎng)物
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用途：DSM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)）
Acidipropionibacterium acidipropionici
Name: Acidipropionibacterium acidipropionici (Orla-Jensen 1909) Scholz and Kilian 2016
Synonym(s): ''Propionibacterium acidi-propionici''
''Propionibacterium arabinosum''''Propionibacterium pentosaceum''
Propionibacterium acidipropionici corrig. Orla-Jensen 1909
DSM No.: 20272
Strain designation: 4
Other collection no.
or WDCM no.: ATCC 4875, NCDO 570, NCIB 8070Isolated from: emmental cheese
Country: country of origin unknown Date of sampling: before 22.08.1990
Nagoya Protocol Restrictions: There are NO known Nagoya Protocol restrictions for this strain.
History: <- Weihenstephan, Germany <- ATCC <- C.B. van Niel, 4 (Propionibacterium pentosaceum)
Cultivation conditions: Medium 91 , strictly anaerobic, 30°C
orMedium 104 , strictly anaerobic, 30°C
Please follow special instructions: 'Cultivation of Anaerobes'
Complete DSMZ Media ListSummary and
additional information: <- Weihenstephan, Germany <- ATCC <- C.B. van Niel, 4 (Propionibacterium pentosaceum).
Emmental cheese. Taxonomy/description (907). Murein: A41.1 (909). (Medium 91, 30°C, anaerobic)
For detailed information: BacDive - The Bacterial Diversity MetadatabaseLiterature: 907, 909
Risk group: 1 (classification according to German TRBA)Supplied as:
Delivery formPricesFreeze Dried80,- ?
Active culture on request185,- ?
DNA120,- ?
Price Category for this culture: 1
Freight and handling charges will be added. See price list.Other cultures: All DSMZ cultures of the species
