| Product Number | TS481267 |
| Strain Number | TBRC 8596 |
| WDCM number of Culture Collection | 1090 |
| Organism Name | Limosilactobacillus fermentum |
| Organism Type | Bacteria |
| History of Deposit | <---- BCC 42587 <---- P. Rattanawaree, NB1101 |
| Isolated From | Pickled shallot |
| Geographic Origin | Thailand |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | 30 |
| Minimum Temperature for Growth | 30 |
| Literature |
| Product Number | TS481267 |
| Strain Number | TBRC 8596 |
| WDCM number of Culture Collection | 1090 |
| Organism Name | Limosilactobacillus fermentum |
| Organism Type | Bacteria |
| History of Deposit | <---- BCC 42587 <---- P. Rattanawaree, NB1101 |
| Isolated From | Pickled shallot |
| Geographic Origin | Thailand |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | 30 |
| Minimum Temperature for Growth | 30 |
| Literature |