| Product Number | TS468767 |
| Strain Number | CIP 104176 |
| WDCM number of Culture Collection | 759 |
| Organism Name | Bifidobacterium dentium |
| Organism Type | Bacteria |
| History of Deposit | 2012, C. FontagnÈ-Faucher, P. Sabatier Univ., LBAE, Auch, France: strain LBAE K39 |
| Date of Isolation | 1999-01-01 |
| Isolated From | Sourdough |
| Geographic Origin | Midi PyrÈnÈes, France |
| Nomenclatural status of the strain | Validated |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS468767 |
| Strain Number | CIP 104176 |
| WDCM number of Culture Collection | 759 |
| Organism Name | Bifidobacterium dentium |
| Organism Type | Bacteria |
| History of Deposit | 2012, C. FontagnÈ-Faucher, P. Sabatier Univ., LBAE, Auch, France: strain LBAE K39 |
| Date of Isolation | 1999-01-01 |
| Isolated From | Sourdough |
| Geographic Origin | Midi PyrÈnÈes, France |
| Nomenclatural status of the strain | Validated |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |