Lactobacillus curvatus

PTCC No: 
1955
Culture condition: 
37°C, 5% CO2
Information: 
<- Dr. Faezi, Department of Microbiology, Lahijan branch, Islamic Azad University of Iran; Strain A3. Isolated from commercially processed cheese sausage (an Iranian Brand), Lahijan; Gilan province; Iran.
Supplied as: 
Freeze-dried
Risk group: 
1