| Product Number | TS536455 |
| Strain Number | BCC 42533 |
| WDCM number of Culture Collection | 783 |
| Organism Name | Lactobacillus fermentum |
| Organism Type | Bacteria |
| History of Deposit | <---- P. Rattanawaree, NB1012 |
| Isolated From | Fermented vegetable |
| Geographic Origin | Thailand |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | 30 |
| Minimum Temperature for Growth | 30 |
| Literature |
| Product Number | TS536455 |
| Strain Number | BCC 42533 |
| WDCM number of Culture Collection | 783 |
| Organism Name | Lactobacillus fermentum |
| Organism Type | Bacteria |
| History of Deposit | <---- P. Rattanawaree, NB1012 |
| Isolated From | Fermented vegetable |
| Geographic Origin | Thailand |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | 30 |
| Minimum Temperature for Growth | 30 |
| Literature |