| Product Number | TS483494 |
| Strain Number | DSM 15705 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Lactobacillus oligofermentans |
| Organism Type | Bacteria |
| History of Deposit | <- J. Bj枚rkroth <- M. Ristiniemi, strain 557 |
| Date of Isolation | |
| Isolated From | spoiled marinated broiler leg |
| Geographic Origin | Finland |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 25 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS483494 |
| Strain Number | DSM 15705 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Lactobacillus oligofermentans |
| Organism Type | Bacteria |
| History of Deposit | <- J. Bj枚rkroth <- M. Ristiniemi, strain 557 |
| Date of Isolation | |
| Isolated From | spoiled marinated broiler leg |
| Geographic Origin | Finland |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 25 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |