| Product Number | TS469884 |
| Strain Number | DSM 18895 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Acetobacter ghanensis |
| Organism Type | Bacteria |
| History of Deposit | <- L. De Vuyst, Vrije Univ. Brussels, Belgium; 430A <- N. Camu |
| Date of Isolation | |
| Isolated From | traditional heap fermentation of Ghanaian cocoa beans |
| Geographic Origin | Ghana |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS469884 |
| Strain Number | DSM 18895 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Acetobacter ghanensis |
| Organism Type | Bacteria |
| History of Deposit | <- L. De Vuyst, Vrije Univ. Brussels, Belgium; 430A <- N. Camu |
| Date of Isolation | |
| Isolated From | traditional heap fermentation of Ghanaian cocoa beans |
| Geographic Origin | Ghana |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |