Description
产品说明
| 所属分类 | 微生物 > 模式菌株 |
|---|---|
| 品牌 / 来源 | CS-BIC | 中科生信 |
| 应用 | 细菌电阻测试、抑制试验、膜过滤试验测试、药品和个人护理、食品检验、测试消毒剂 |
| 培养基 | 营养琼脂或营养肉汤培养基 |
| 存储人 | AMC - Walter Reed Army Medical Center |
| 出品公司 | ATCC |
| 参考文献 | ASTM International Standard Test Method for Evaluation of Health Care Personnel Handwash Formulation. West Conshohocken, PA ASTM International Standard Test Method for Evaluation of Antimicrobial Handwash Formulations by Utilizing Fingernail Regions. West Conshohocken, PA ASTM International Standard Methods for Evaluating Absorbent Pads Used with Membrane Filters for Bacteriological Analysis and Growth. West Conshohocken, PA (Reapproved 2003). ASTM International Standard Test Method for Evaluating Inhibitory Effects of Ink Grids on Membrane Filters. West Conshohocken, PA (Reapproved 2003). |
| 模式菌株 | 不是 |
| 生长条件 | 37 ℃, 有氧 |
| 菌株特点 | ATCC11229是大肠杆菌。 ATCC 11229应用于细菌电阻测试、抑制试验、膜过滤试验测试、药品和个人护理、食品检验、测试消毒剂。 ATCC 11229能够在营养琼脂或营养肉汤培养基中生长。 |
| 菌株类型 | Escherichia coli (Migula) Castellani and Chalmers, 大肠埃希氏菌, 大肠杆菌 |
| 菌种又名 | AMC 198 |
| 菌种名称 | ATCC11229 , ATCC 11229 |
| 产品目录号 | 11229 |
| 生物安全等级 | 1 |
| ATCC11229标准菌株基本信息 | ATCC ATCC11229, ATCC 11229 AMC 198 Escherichia coli (Migula) Castellani and Chalmers, 大肠埃希氏菌, 大肠杆菌 AMC - Walter Reed Army Medical Center 11229 营养琼脂或营养肉汤培养基 37 ℃, 有氧 1 不是 细菌电阻测试、抑制试验、膜过滤试验测试、药品和个人护理、食品检验、测试消毒剂 ATCC11229是大肠杆菌。 ATCC 11229应用于细菌电阻测试、抑制试验、膜过滤试验测试、药品和个人护理、食品检验、测试消毒剂。 ATCC 11229能够在营养琼脂或营养肉汤培养基中生长。 ASTM International Standard Test Method for Evaluation of Health Care Personnel Handwash Formulation. West Conshohocken, PA ASTM International Standard Test Method for Evaluation of Antimicrobial Handwash Formulations by Utilizing Fingernail Regions. West Conshohocken, PA ASTM International Standard Methods for Evaluating Absorbent Pads Used with Membrane Filters for Bacteriological Analysis and Growth. West Conshohocken, PA (Reapproved 2003). ASTM International Standard Test Method for Evaluating Inhibitory Effects of Ink Grids on Membrane Filters. West Conshohocken, PA (Reapproved 2003). |
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