| Product Number | TS536209 |
| Strain Number | DSM 19519 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Lactobacillus hordei |
| Organism Type | Bacteria |
| History of Deposit | <-S. Rouse; UCC128 |
| Date of Isolation | |
| Isolated From | malted barley |
| 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 | TS536209 |
| Strain Number | DSM 19519 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Lactobacillus hordei |
| Organism Type | Bacteria |
| History of Deposit | <-S. Rouse; UCC128 |
| Date of Isolation | |
| Isolated From | malted barley |
| Geographic Origin | Belgium |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |