| Product Number | TS558975 |
| Strain Number | CLIB 1332 |
| WDCM number of Culture Collection | 788 |
| Organism Name | Candida fragi |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | rotting fruit of Fragaria chiloensi var. ananassa |
| Geographic Origin | Japan > Kanto > Tokyo |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 28 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS558975 |
| Strain Number | CLIB 1332 |
| WDCM number of Culture Collection | 788 |
| Organism Name | Candida fragi |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | rotting fruit of Fragaria chiloensi var. ananassa |
| Geographic Origin | Japan > Kanto > Tokyo |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 28 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |