| Product Number | TS501574 |
| Strain Number | NBRC 0488 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Zygosaccharomyces pseudobailii |
| Organism Type | Yeast |
| History of Deposit | IFO 0488 <-- OUT 6213 (Y. Ohtani) |
| Date of Isolation | |
| Isolated From | Worcester sauce |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 28 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS501574 |
| Strain Number | NBRC 0488 |
| WDCM number of Culture Collection | 825 |
| Organism Name | Zygosaccharomyces pseudobailii |
| Organism Type | Yeast |
| History of Deposit | IFO 0488 <-- OUT 6213 (Y. Ohtani) |
| Date of Isolation | |
| Isolated From | Worcester sauce |
| Geographic Origin | Japan |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 28 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |