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| 产品名称 | Streptomyces cacaoi subsp. cacaoi (Waksman) Waksman and Henrici |
| 别称 | IMRU 3082 [ATCC 19732, CBS 471.68, ETH 14304, IFO 12748, ISP 5057, KCC S-0352, PSA 110, RIA 1013, RIA 94] |
| 形态特征 | |
| 特征特性 | 细菌,分离基:可可豆 |
| 生长特性 | 26℃ |
| 主要用途 | |
| 培养条件 | |
| 培养基 | |
| 使用方法 | |
| 传代方法 | ATCC 培养基 0196：酵母麦芽提取物培养基 ISP #2 |
| 规格 | |
| 保存说明 | |
| 注意事项 | 更多信息请前往ATCC官网获取 |
热销资源
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酿酒酵母ATCC 204508/Saccharomyces cerevisiae (S288C)
HZB300007
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酿酒酵母ATCC 201388/Saccharomyces cerevisiae
HZB300008
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酿酒酵母ATCC 9080/Saccharomyces cerevisiae
HZB300009
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酿酒酵母ATCC MYA-796/Saccharomyces cerevisiae (Sb48)
HZB300010
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Saccharomyces cerevisiae Meyen ex E.C. Hansen
HZB300011
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酿酒酵母ATCC 208289/Saccharomyces cerevisiae
HZB300012
推荐资源
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Streptomyces litmocidini (Ryabova and Preobrazhenskaya) Pridham et al.
HZB367406
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Streptomyces toyocaensis Nishimura et al.
HZB367407
-
Streptomyces toyocaensis Nishimura et al.
HZB367408
-
Streptomyces purpurascens Lindenbein
HZB367409
-
Streptomyces xanthocidicus Asahi et al.
HZB367410
-
Streptomyces yokosukanensis Nakamura
HZB367411
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