| Product Number | TS466902 |
| Strain Number | BCC 7047 |
| WDCM number of Culture Collection | 783 |
| Organism Name | Candida rugosa |
| Organism Type | Yeast |
| History of Deposit | <---- W. Rungthiwasuwan <---- TISTR 5627 <---- PSU <---- A. H. Kittikun PS |
| Isolated From | Fermented cocoa beans |
| Geographic Origin | Thailand |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 25 |
| Maximum Temperature for Growth | 25 |
| Minimum Temperature for Growth | 25 |
| Literature |
| Product Number | TS466902 |
| Strain Number | BCC 7047 |
| WDCM number of Culture Collection | 783 |
| Organism Name | Candida rugosa |
| Organism Type | Yeast |
| History of Deposit | <---- W. Rungthiwasuwan <---- TISTR 5627 <---- PSU <---- A. H. Kittikun PS |
| Isolated From | Fermented cocoa beans |
| Geographic Origin | Thailand |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 25 |
| Maximum Temperature for Growth | 25 |
| Minimum Temperature for Growth | 25 |
| Literature |