| Product Number | TS577622 |
| Strain Number | IBRC-M 10981 |
| WDCM number of Culture Collection | 950 |
| Organism Name | Bacillus indicus |
| Organism Type | Bacterium |
| History of Deposit | <-- KCTC |
| Date of Isolation | |
| Isolated From | Jeotgal: a traditional Korean fermented seafood |
| Geographic Origin | South Korea |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 37°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS577622 |
| Strain Number | IBRC-M 10981 |
| WDCM number of Culture Collection | 950 |
| Organism Name | Bacillus indicus |
| Organism Type | Bacterium |
| History of Deposit | <-- KCTC |
| Date of Isolation | |
| Isolated From | Jeotgal: a traditional Korean fermented seafood |
| Geographic Origin | South Korea |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 37°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |