| Product Number | TS466965 |
| Strain Number | LMG 23387 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Chryseobacterium shigense |
| Organism Type | Bacteria |
| History of Deposit | <- 2006, DSMZ, Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH <- NCIMB |
| Date of Isolation | |
| Isolated From | lactic acid beverage |
| Geographic Origin | Shiga Prefecture Japan |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS466965 |
| Strain Number | LMG 23387 |
| WDCM number of Culture Collection | 296 |
| Organism Name | Chryseobacterium shigense |
| Organism Type | Bacteria |
| History of Deposit | <- 2006, DSMZ, Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH <- NCIMB |
| Date of Isolation | |
| Isolated From | lactic acid beverage |
| Geographic Origin | Shiga Prefecture Japan |
| Nomenclatural status of the strain | Type strain |
| Optimum Temperature for Growth | 28°C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |