| Product Number | TS460847 |
| Strain Number | LMG 29352 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Xylella fastidiosa pauca |
| Organism Type | Bacteria |
| History of Deposit | <- 2016, Bleve Gianluca, Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche |
| Date of Isolation | 01/04/2015 |
| Isolated From | olive (Olea europea cv. Ogliarola salentina) |
| Geographic Origin | Taviano, Lecce Italy |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS460847 |
| Strain Number | LMG 29352 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Xylella fastidiosa pauca |
| Organism Type | Bacteria |
| History of Deposit | <- 2016, Bleve Gianluca, Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche |
| Date of Isolation | 01/04/2015 |
| Isolated From | olive (Olea europea cv. Ogliarola salentina) |
| Geographic Origin | Taviano, Lecce Italy |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |