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 | 科研,生产,主要用于氨基酸含量测定 |
| 培养基 | ATCC® Medium 44: Brain Heart Infusion Agar/Broth |
| 存储人 | NCDO - National Collection of Dairy Organisms |
| 出品公司 | ATCC |
| 参考文献 | Ford JE. A microbiological method for assessing the nutritional value of proteins. 2. The measurement of "available" methionine, leucine, isoleucine, arginine, histidine, tryptophan, and valine. Br. J. Nutr. 16: 409-425, 1962. Miller EL, et al. Availability of sulphur amino acids in protein foods. 2. Assessment of available methionine by chick and microbiological assays. Br. J. Nutr. 19: 249-267, 1965. Boyne AW, et al. Protein quality of feeding-stuffs. 4. Progress report on collaborative studies on the microbiological assay of available amino acids. Br. J. Nutr. 21: 181-206, 1967. PubMed: 6067142 |
| 模式菌株 | 否 |
| 生长条件 | 37 ℃ |
| 菌株特点 | ATCC 23655是粪肠球菌,Enterococcus faecalis 。 |
| 菌株类型 | 粪肠球菌,肠球菌;乳酸菌;乳酸球菌;肠道球菌;Enterococcus faecalis |
| 菌种又名 | NCDO 592 |
| 菌种名称 | ATCC23655, ATCC 23655 |
| 产品目录号 | 23655 |
| 生物安全等级 | 2 |
| 其他保藏库编号 | BCRC12302,ATCC 23655; NCDO 592; NCIMB 9695 |
| ATCC23655标准菌株基本信息 | ATCC ATCC23655, ATCC 23655 NCDO 592 粪肠球菌,肠球菌;乳酸菌;乳酸球菌;肠道球菌;Enterococcus faecalis NCDO - National Collection of Dairy Organisms 23655 BCRC12302,ATCC 23655; NCDO 592; NCIMB 9695 ATCC® Medium 44: Brain Heart Infusion Agar/Broth 37 ℃ 2 否 科研,生产,主要用于氨基酸含量测定 ATCC 23655是粪肠球菌,Enterococcus faecalis 。 Ford JE. A microbiological method for assessing the nutritional value of proteins. 2. The measurement of "available" methionine, leucine, isoleucine, arginine, histidine, tryptophan, and valine. Br. J. Nutr. 16: 409-425, 1962. Miller EL, et al. Availability of sulphur amino acids in protein foods. 2. Assessment of available methionine by chick and microbiological assays. Br. J. Nutr. 19: 249-267, 1965. Boyne AW, et al. Protein quality of feeding-stuffs. 4. Progress report on collaborative studies on the microbiological assay of available amino acids. Br. J. Nutr. 21: 181-206, 1967. PubMed: 6067142 |
Related
