| Product Number | TS466192 |
| Strain Number | NBRC 12142 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Brevibacterium linens |
| Organism Type | Bacteria |
| History of Deposit | IFO 12142 <-- ATCC 9172 <-- R.S. Breed, 56b <-- C.D. Kelly <-- H. Weigmann |
| Date of Isolation | |
| Isolated From | Good Harzerkase cheese |
| Geographic Origin | Germany |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS466192 |
| Strain Number | NBRC 12142 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Brevibacterium linens |
| Organism Type | Bacteria |
| History of Deposit | IFO 12142 <-- ATCC 9172 <-- R.S. Breed, 56b <-- C.D. Kelly <-- H. Weigmann |
| Date of Isolation | |
| Isolated From | Good Harzerkase cheese |
| Geographic Origin | Germany |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |