| Product Number | TS481870 |
| Strain Number | TBRC 4565 |
| WDCM number of Culture Collection | 1090 |
| Organism Name | Acetobacter persici |
| Organism Type | Bacteria |
| History of Deposit | <---- BCC 24365 <---- P. Rattanawaree, TR5SU1 |
| Isolated From | Fermented glutinous rice - Khao Mark |
| Geographic Origin | Thailand |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | 30 |
| Minimum Temperature for Growth | 30 |
| Literature |
| Product Number | TS481870 |
| Strain Number | TBRC 4565 |
| WDCM number of Culture Collection | 1090 |
| Organism Name | Acetobacter persici |
| Organism Type | Bacteria |
| History of Deposit | <---- BCC 24365 <---- P. Rattanawaree, TR5SU1 |
| Isolated From | Fermented glutinous rice - Khao Mark |
| Geographic Origin | Thailand |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | 30 |
| Minimum Temperature for Growth | 30 |
| Literature |