Pediococcus acidilactici
PTCC No:
1954
Medium:
Culture condition:
37°C, 5% CO2
Information:
<- Dr. Faezi, Department of Microbiology, Lahijan branch, Islamic Azad University of Iran; Strain B. Isolated from commercially processed cheese sausage (an Iranian Brand), Lahijan; Gilan province; Iran.
Supplied as:
Freeze-dried
Risk group:
1