| Product Number | TS493440 |
| Strain Number | NBRC 105207 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Acetobacter oeni |
| Organism Type | Bacteria |
| History of Deposit | E. Velázquez <-- CECT 5830 |
| Date of Isolation | |
| Isolated From | Spoiled red wine |
| Geographic Origin | Portugal |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 26 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS493440 |
| Strain Number | NBRC 105207 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Acetobacter oeni |
| Organism Type | Bacteria |
| History of Deposit | E. Velázquez <-- CECT 5830 |
| Date of Isolation | |
| Isolated From | Spoiled red wine |
| Geographic Origin | Portugal |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 26 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |