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2586
Lactobacillus casei var. rhamnosus
10863
Medium 14
37 C
N/A
NCIB 9282 (1974). (L. delbrueckii).Production of bacterial koji for chinese soy sauce (S.C.Prescott and Dunn, C. G., Industrial Microbiology, MacGraw-Hill Book Co. Inc., New York, p676, 1959). NRRL B-445; ATCC 10863. (Medium 14, 37
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