| Product Number | TS477454 |
| Strain Number | DSM 16366 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Lactobacillus pentosus |
| Organism Type | Bacteria |
| History of Deposit | <- C. Peres <- F. Spinola <- T. Santos; B96 |
| Date of Isolation | |
| Isolated From | brines,table olive fermentation |
| Geographic Origin | Portugal |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS477454 |
| Strain Number | DSM 16366 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Lactobacillus pentosus |
| Organism Type | Bacteria |
| History of Deposit | <- C. Peres <- F. Spinola <- T. Santos; B96 |
| Date of Isolation | |
| Isolated From | brines,table olive fermentation |
| Geographic Origin | Portugal |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |