Last data update:
24 January 2024 16:40 CET
| Species name: | Enterococcus faecalis (Andrewes and Horder 1906) Schleifer and Kilpper-Bälz 1984 VP |
| Objective synonyms: | Streptococcus faecalis Andrewes and Horder 1906 AL |
224 strain(s) found - displaying strain(s) 101 through 200
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| Strain Number: | LMG 20747 Add to cart |
| Other collections' numbers: | FAIR-E 185 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | human, urine |
| Geographic origin: | Germany |
| Depositor: | Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| History: | <- 2001, Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20748 Add to cart |
| Other collections' numbers: | FAIR-E 186 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | human, intravenous catheder |
| Geographic origin: | Germany |
| Depositor: | Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| History: | <- 2001, Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20750 Add to cart |
| Other collections' numbers: | FAIR-E 188 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | human, trachea secretion |
| Geographic origin: | Germany |
| Depositor: | Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| History: | <- 2001, Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20752 Add to cart |
| Other collections' numbers: | FAIR-E 190 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | human, urine |
| Geographic origin: | Germany |
| Depositor: | Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| History: | <- 2001, Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20753 Add to cart |
| Other collections' numbers: | FAIR-E 191 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | human, urine |
| Geographic origin: | Germany |
| Depositor: | Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| History: | <- 2001, Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20754 Add to cart |
| Other collections' numbers: | FAIR-E 192 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | human, urine |
| Geographic origin: | Germany |
| Depositor: | Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| History: | <- 2001, Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20755 Add to cart |
| Other collections' numbers: | FAIR-E 193 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | human, urine |
| Geographic origin: | Germany |
| Depositor: | Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| History: | <- 2001, Holzapfel W., Bundesforschungsanstalt für Ernährung und Lebensmittel (BfEL), Institut für Hygiene und Toxikologie |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20786 Add to cart |
| Other collections' numbers: | FAIR-E 224 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | cheddar cheese |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1994) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20788 Add to cart |
| Other collections' numbers: | FAIR-E 226 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | cheddar cheese |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1994) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20790 Add to cart |
| Other collections' numbers: | FAIR-E 228 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | cheddar cheese |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1994) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20791 Add to cart |
| Other collections' numbers: | FAIR-E 229 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | cheddar cheese |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1994) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20795 Add to cart |
| Other collections' numbers: | FAIR-E 233 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | cheddar cheese |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1994) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20796 Add to cart |
| Other collections' numbers: | FAIR-E 234 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | cheddar cheese |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1994) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20797 Add to cart |
| Other collections' numbers: | FAIR-E 235 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Camembert type cheese (raw milk) |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1995) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20798 Add to cart |
| Other collections' numbers: | FAIR-E 236 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | smear ripened cheese (Raw milk) |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1995) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20799 Add to cart |
| Other collections' numbers: | FAIR-E 237 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | cheddar type |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1995) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20800 Add to cart |
| Other collections' numbers: | FAIR-E 238 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | smear ripened cheese (raw milk) |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1995) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20801 Add to cart |
| Other collections' numbers: | FAIR-E 239 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1981) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20815 Add to cart |
| Other collections' numbers: | FAIR-E 255 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Crescenza cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1981) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20816 Add to cart |
| Other collections' numbers: | FAIR-E 256 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1982) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20817 Add to cart |
| Other collections' numbers: | FAIR-E 257 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1982) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20818 Add to cart |
| Other collections' numbers: | FAIR-E 259 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Caciotta cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1987) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20819 Add to cart |
| Other collections' numbers: | FAIR-E 260 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Ffontina cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1987) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20822 Add to cart |
| Other collections' numbers: | FAIR-E 264 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | milk |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20823 Add to cart |
| Other collections' numbers: | FAIR-E 265 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | milk |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20825 Add to cart |
| Other collections' numbers: | FAIR-E 267 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20827 Add to cart |
| Other collections' numbers: | FAIR-E 271 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20828 Add to cart |
| Other collections' numbers: | FAIR-E 272 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20829 Add to cart |
| Other collections' numbers: | FAIR-E 273 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20830 Add to cart |
| Other collections' numbers: | FAIR-E 274 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | milk |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20831 Add to cart |
| Other collections' numbers: | FAIR-E 275 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | milk |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20832 Add to cart |
| Other collections' numbers: | FAIR-E 276 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20833 Add to cart |
| Other collections' numbers: | FAIR-E 277 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20834 Add to cart |
| Other collections' numbers: | FAIR-E 278 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20835 Add to cart |
| Other collections' numbers: | FAIR-E 279 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20837 Add to cart |
| Other collections' numbers: | FAIR-E 281 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20838 Add to cart |
| Other collections' numbers: | FAIR-E 282 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20839 Add to cart |
| Other collections' numbers: | FAIR-E 283 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Monteveronese cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20841 Add to cart |
| Other collections' numbers: | FAIR-E 285 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Fontina cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20842 Add to cart |
| Other collections' numbers: | FAIR-E 286 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Fontina cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20843 Add to cart |
| Other collections' numbers: | FAIR-E 287 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Fontina cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20844 Add to cart |
| Other collections' numbers: | FAIR-E 288 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Fontina cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20845 Add to cart |
| Other collections' numbers: | FAIR-E 289 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Fontina cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20846 Add to cart |
| Other collections' numbers: | FAIR-E 290 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Fontina cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20847 Add to cart |
| Other collections' numbers: | FAIR-E 291 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Fontina cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20848 Add to cart |
| Other collections' numbers: | FAIR-E 292 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Fontina cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20853 Add to cart |
| Other collections' numbers: | FAIR-E 297 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | natural whey for mozzarella cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1987) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20854 Add to cart |
| Other collections' numbers: | FAIR-E 298 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | natural whey for mozzarella cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1987) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20855 Add to cart |
| Other collections' numbers: | FAIR-E 299 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | natural whey for mozzarella cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1988) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20856 Add to cart |
| Other collections' numbers: | FAIR-E 300 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | natural whey for mozzarella cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1988) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20857 Add to cart |
| Other collections' numbers: | FAIR-E 301 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | natural whey for mozzarella cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1988) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20858 Add to cart |
| Other collections' numbers: | FAIR-E 302 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | soft cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. 1980-1990 |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20862 Add to cart |
| Other collections' numbers: | FAIR-E 306 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Fontina cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. 1980-1990 |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20863 Add to cart |
| Other collections' numbers: | FAIR-E 307 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | semi-cooked cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. 1980-1990 |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20864 Add to cart |
| Other collections' numbers: | FAIR-E 308 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Fontina cheese |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1994) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20865 Add to cart |
| Other collections' numbers: | FAIR-E 309 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | hard cheese |
| Geographic origin: | Argentina |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1985) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20866 Add to cart |
| Other collections' numbers: | FAIR-E 310 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | semi-cooked cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. 1980-1990 |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20867 Add to cart |
| Other collections' numbers: | FAIR-E 311 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | natural milk culture |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1993) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20869 Add to cart |
| Other collections' numbers: | FAIR-E 313 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | goat cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20873 Add to cart |
| Other collections' numbers: | FAIR-E 321 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | smear-ripened cheese (raw milk) |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20876 Add to cart |
| Other collections' numbers: | FAIR-E 324 |
| Restrictions: | Biohazard group 2 In addition to the general BCCM MTA, for this strain a depositor's MTA is applicable excluding commercial use, which needs to be signed and of which a copy will be sent to the depositor. |
| Biological origin: | raw milk |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20877 Add to cart |
| Other collections' numbers: | FAIR-E 325 |
| Restrictions: | Biohazard group 2 In addition to the general BCCM MTA, for this strain a depositor's MTA is applicable excluding commercial use, which needs to be signed and of which a copy will be sent to the depositor. |
| Biological origin: | smear-ripened cheese (raw milk) |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20879 Add to cart |
| Other collections' numbers: | FAIR-E 327 |
| Restrictions: | Biohazard group 2 In addition to the general BCCM MTA, for this strain a depositor's MTA is applicable excluding commercial use, which needs to be signed and of which a copy will be sent to the depositor. |
| Biological origin: | smear-ripened cheese (past milk) |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20880 Add to cart |
| Other collections' numbers: | FAIR-E 328 |
| Restrictions: | Biohazard group 2 In addition to the general BCCM MTA, for this strain a depositor's MTA is applicable excluding commercial use, which needs to be signed and of which a copy will be sent to the depositor. |
| Biological origin: | smear-ripened cheese (past milk) |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20881 Add to cart |
| Other collections' numbers: | FAIR-E 329 |
| Restrictions: | Biohazard group 2 In addition to the general BCCM MTA, for this strain a depositor's MTA is applicable excluding commercial use, which needs to be signed and of which a copy will be sent to the depositor. |
| Biological origin: | semi-hard cheese |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20882 Add to cart |
| Other collections' numbers: | FAIR-E 330 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | semi-hard cheese |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20883 Add to cart |
| Other collections' numbers: | FAIR-E 331 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | semi-hard cheese |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20885 Add to cart |
| Other collections' numbers: | FAIR-E 333 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Camembert type (raw miilk) |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20886 Add to cart |
| Other collections' numbers: | FAIR-E 334 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Camembert type (raw milk) |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20887 Add to cart |
| Other collections' numbers: | FAIR-E 335 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Cheddar |
| Geographic origin: | Ireland |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20889 Add to cart |
| Other collections' numbers: | FAIR-E 337 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | soft cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20891 Add to cart |
| Other collections' numbers: | FAIR-E 339 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Asiago d'allevo cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20892 Add to cart |
| Other collections' numbers: | FAIR-E 340 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Asiago d'allevo cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20893 Add to cart |
| Other collections' numbers: | FAIR-E 341 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Asiago d'allevo cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20894 Add to cart |
| Other collections' numbers: | FAIR-E 342 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Asiago d'allevo cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20898 Add to cart |
| Other collections' numbers: | FAIR-E 346 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Asiago pressato cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20899 Add to cart |
| Other collections' numbers: | FAIR-E 347 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Montasio cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20900 Add to cart |
| Other collections' numbers: | FAIR-E 348 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Montasio cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20902 Add to cart |
| Other collections' numbers: | FAIR-E 350 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Montasio cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20903 Add to cart |
| Other collections' numbers: | FAIR-E 351 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Montasio cheese |
| Geographic origin: | Italy |
| Depositor: | Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari |
| History: | <- 2001, Lombardi A., Veneto Agricoltura Istituto per Qualità e le Tecnologie Agroalimentari. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20906 Add to cart |
| Other collections' numbers: | FAIR-E 363 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Cacio cavallo cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20911 Add to cart |
| Other collections' numbers: | FAIR-E 368 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Caciotta del Pastore cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20912 Add to cart |
| Other collections' numbers: | FAIR-E 369 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Panerone cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20913 Add to cart |
| Other collections' numbers: | FAIR-E 370 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Panerone cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20915 Add to cart |
| Other collections' numbers: | FAIR-E 372 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Scamorza bianca cheese |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20918 Add to cart |
| Other collections' numbers: | FAIR-E 375 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Xiphias gladius (sword fish) |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20919 Add to cart |
| Other collections' numbers: | FAIR-E 376 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | Xiphias gladius (sword fish) |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20920 Add to cart |
| Other collections' numbers: | FAIR-E 377 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | tuna-fish, intestine |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20921 Add to cart |
| Other collections' numbers: | FAIR-E 378 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | tuna-fish, intestine |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20922 Add to cart |
| Other collections' numbers: | FAIR-E 379 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | rabbit, intestine |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20923 Add to cart |
| Other collections' numbers: | FAIR-E 380 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | rabbit, intestine |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20924 Add to cart |
| Other collections' numbers: | FAIR-E 381 |
| Restrictions: | Biohazard group 2 |
| Biological origin: | poultry offals, intestine |
| Geographic origin: | Italy |
| Depositor: | Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie |
| History: | <- 2001, Dellaglio F., Universita Degli Studi Di Verona, Dipartimento di Biotecnologie. (1997) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 20925 Add to cart |
| Other collections' numbers: | FAIR-E 382 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | raw milk |
| Geographic origin: | Italy |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1971) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20928 Add to cart |
| Other collections' numbers: | FAIR-E 385 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | soft cheese |
| Geographic origin: | Italy |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1978) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20934 Add to cart |
| Other collections' numbers: | FAIR-E 391 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Argentinian cheese |
| Geographic origin: | Italy |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1986) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20935 Add to cart |
| Other collections' numbers: | FAIR-E 392 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | grana cheese |
| Geographic origin: | Italy |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1986) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 20947 Add to cart |
| Other collections' numbers: | FAIR-E 404 |
| Restrictions: | Biohazard group 2 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | raw milk |
| Geographic origin: | Italy |
| Depositor: | Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2001, Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC). (1971) |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 21336 Add to cart |
| Other collections' numbers: | Dalgaard 25v-2; Vancanneyt R-7259 |
| Restrictions: | Not yet assigned |
| Biological origin: | modified-atmosphere-packaged shrimps |
| Geographic origin: | Denmark |
| Isolated by: | Dalgaard P., Dep. of Seafood Res. Danish Inst. for Fisheries Res. Lyngby |
| Depositor: | Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2002, Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 1999, Dalgaard P., Dep. of Seafood Res. Danish Inst. for Fisheries Res. Lyngby |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 21337 Add to cart |
| Other collections' numbers: | Dalgaard 25k-3; Vancanneyt R-7254 |
| Restrictions: | Not yet assigned |
| Biological origin: | modified-atmosphere-packaged shrimps |
| Geographic origin: | Denmark |
| Isolated by: | Dalgaard P., Dep. of Seafood Res. Danish Inst. for Fisheries Res. Lyngby |
| Depositor: | Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2002, Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 1999, Dalgaard P., Dep. of Seafood Res. Danish Inst. for Fisheries Res. Lyngby |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
| Strain Number: | LMG 21344 Add to cart |
| Other collections' numbers: | Dalgaard 2-25v1; Vancanneyt R-16881 |
| Restrictions: | Not yet assigned |
| Biological origin: | modified-atmosphere-packaged shrimps |
| Geographic origin: | Denmark |
| Isolated by: | Dalgaard P., Dep. of Seafood Res. Danish Inst. for Fisheries Res. Lyngby |
| Depositor: | Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2002, Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 1999, Dalgaard P., Dep. of Seafood Res. Danish Inst. for Fisheries Res. Lyngby |
| Conditions for growth: | Medium 66, 37°C, microaerobic (e.g. 5% O2 + 10% CO2 + 85% N2) |
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