| Product Number | TS523103 |
| Strain Number | CBS 312 |
| WDCM number of Culture Collection | 133 |
| Organism Name | Hanseniaspora uvarum |
| Organism Type | Yeast |
| History of Deposit | H.A. Dade > S.F. Ashby |
| Date of Isolation | 1932-04-01 |
| Isolated From | cacao fermentation |
| Geographic Origin | Ghana |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS523103 |
| Strain Number | CBS 312 |
| WDCM number of Culture Collection | 133 |
| Organism Name | Hanseniaspora uvarum |
| Organism Type | Yeast |
| History of Deposit | H.A. Dade > S.F. Ashby |
| Date of Isolation | 1932-04-01 |
| Isolated From | cacao fermentation |
| Geographic Origin | Ghana |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |