Name:
Staphylococcus piscifermentans Tanasupawat et al. 1992
DSM No.:
24885 dsm-24885 dsm24885 dsm 24885 Staphylococcus piscifermentans
Strain designation:
CMS5-1-3
Isolated from:
Thai fish sauce fermentation process
Date of sampling:
before 31.05. 05.2005
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
History:
<- S. Rodtong, Suranaree University of Technology; CMS5-1-3 <- S. Rodtong and J. Yongsawatdigul
Summary and
additional information:
<- S. Rodtong, Suranaree University of Technology; CMS5-1-3 <- S. Rodtong and J. Yongsawatdigul. Thai fish sauce fermentation process. Thailand, East. (Medium 92, 37°C)
Risk group:
1 (classification according to German
TRBA)
Supplied as:
| Delivery form | | Prices |
|
| Freeze Dried | | 120,- € |
| Active culture on request | | 280,- € |
| DNA | | 180,- € | |
| Price Category for this culture: 1 |
Freight and handling charges will be added.
See price list.
