| Product Number | TS556708 |
| Strain Number | KACC 43838 |
| WDCM number of Culture Collection | 806 |
| Organism Name | Aspergillus sydowii |
| Organism Type | Fungi |
| History of Deposit | < D.H. Kim (KACC) N 100 |
| Date of Isolation | |
| Isolated From | Powdered red pepper |
| Geographic Origin | Chuncheon-si, Gangwon-do, Korea |
| Nomenclatural status of the strain | N |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS556708 |
| Strain Number | KACC 43838 |
| WDCM number of Culture Collection | 806 |
| Organism Name | Aspergillus sydowii |
| Organism Type | Fungi |
| History of Deposit | < D.H. Kim (KACC) N 100 |
| Date of Isolation | |
| Isolated From | Powdered red pepper |
| Geographic Origin | Chuncheon-si, Gangwon-do, Korea |
| Nomenclatural status of the strain | N |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |