| Product Number | TS570646 |
| Strain Number | TISTR 1583 |
| WDCM number of Culture Collection | 383 |
| Organism Name | Staphylococcus arlettae |
| Organism Type | Bacteria |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Dry-cured ham (Huotui) from traditional fermentation product |
| Geographic Origin | Yunnan,China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS570646 |
| Strain Number | TISTR 1583 |
| WDCM number of Culture Collection | 383 |
| Organism Name | Staphylococcus arlettae |
| Organism Type | Bacteria |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Dry-cured ham (Huotui) from traditional fermentation product |
| Geographic Origin | Yunnan,China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |