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Korean Collection for Type Cultures
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KCTC 5567 Clostridium carnis
| KCTC No. | 5567 |
|---|---|
| Scientific Name | Clostridium carnis |
| NCBI Taxonomy | loading.. |
| Synonym | |
| Kind | Bacteria - Firmicutes |
| Reference | 1, 1561 |
| Genome Information | |
| History | <- DSM <- ATCC <- L.DS. Smith, VPI 1635 B [CDC KA84] |
| Other Collection No. | ATCC [25777], CDC KA 84, DSM [1293], NCIB [10670], VPI [635 B] |
| Source | null |
| Product1 | |
| Product2 | |
| Aero Condition | Anaerobic |
| Application | |
| Temperature | 37 ℃ |
| Culture Method | |
| KCTC Media No. | KCTC Media No. 8 : Reinforced Clostridial Medium , KCTC Media No. 571 : CHOPPED MEAT MEDIUM WITH CARBOHYDRATES |
| Biosafty Level | 2 |
| MTA Restrictions | Only NON-COMMERCIAL USE for reference strains and/or academic researches |
| Price | [Delivery form & Price] - Freeze vial : ￦90,000 KRW - Actively growing culture : ￦135,000 KRW |
| Image |
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