| Product Number | TS492872 |
| Strain Number | NBRC 107158 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Lactobacillus namurensis |
| Organism Type | Bacteria |
| History of Deposit | Ghent Univ. (I. Scheirlinck, R-27965) <-- LMG 23583 |
| Date of Isolation | |
| Isolated From | Sourdough |
| Geographic Origin | Belgium |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS492872 |
| Strain Number | NBRC 107158 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Lactobacillus namurensis |
| Organism Type | Bacteria |
| History of Deposit | Ghent Univ. (I. Scheirlinck, R-27965) <-- LMG 23583 |
| Date of Isolation | |
| Isolated From | Sourdough |
| Geographic Origin | Belgium |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |