Description
产品说明
| 所属分类 | 微生物 > 模式菌株 |
|---|---|
| 品牌 / 来源 | CS-BIC | 中科生信 |
| 应用 | 科研,生产,主要用于生产黄曲霉毒素B1,黄曲霉毒素B,黄曲霉毒素B2,黄曲霉毒素G1,黄曲霉毒素G2,黄曲霉毒素M1 ,黄曲霉毒素,在小麦面包中产生黄曲霉毒素M1,由ISO 11133中的ISO TC 34 SC 9联合工作组5和国际食品微生物学和卫生委员会(ICFMH-WPCM)的培养基工作组列出的性能测试培养基的参考菌株 |
| 培养基 | ATCC® Medium 312: Czapek's agar |
| 存储人 | NRRL |
| 产品格式 | 冷冻干燥 |
| 出品公司 | NRRL |
| 参考文献 | Reiss J. Studies on the formation of aflatoxin M1 in bakery products. Mycotoxins. Z. Lebensm. Unters. Forsch. 172: 26-29, 1981. PubMed: 6782785 El-Gendy SM, Marth EH. Heat-stability of peroxidase in mycelia of some toxigenic and nontoxigenic aspergilli and penicillia. Mycopathologia 73: 25-28, 1981. PubMed: 6783912 Wyatt RD, et al. The effect of dietary aflatoxin on mature broiler breeder males. Poultry Sci. 52: 1119-1123, 1973. Shih CN, Marth EH. Aflatoxin produced by Aspergillus parasiticus when incubated in the presence of different gases. J. Milk Food Technol. 36: 421-425, 1973. Alderman GG, et al. Aflatoxin and rubratoxin produced by Aspergillus parasiticus and Penicillium rubrum when grown independently, associatively, or with Penicillium italicum or Lactobacillus plantarum. Z. Lebensm. Unters. Forsch. 153: 305-311, 1973. Reiss J. Comparison of the ability of three Aspergillus strains to form aflatoxins on bakery products and on nutrient agar. Mycopathologia 77: 99-102, 1982. PubMed: 6803167 Kondo T, et al. Effects of aflastatin A, an inhibitor of aflatoxin production, on aflatoxin biosynthetic pathway and glucose metabolism in Aspergillus parasiticus. J. Antibiot. 54: 650-657, 2001. PubMed: 11592501 Wei DL, Jong SC. Production of aflatoxins by strains of the Aspergillus flavus group maintained in ATCC. Mycopathologia 93: 19-24, 1986. PubMed: 3083260 Rambo GW, et al. Preharvest inoculation and infection of dent corn ears with Aspergillus flavus and A. parasiticus. Phytopathology 64: 797-800, 1974. |
| 模式菌株 | 否 |
| 生长条件 | 24 ℃, 有氧 |
| 菌株特点 | NRRL2999 Aspergillus parasiticus, 寄生曲霉。 |
| 菌株类型 | Aspergillus parasiticus, 寄生曲霉 |
| 菌种又名 | ATCC 26691 [CBS 921.70] |
| 菌种名称 | NRRL2999, NRRL 2999 |
| 产品目录号 | 26691 |
| 生物安全等级 | 1 |
| 其他保藏库编号 | BCRC30164,BCRC 31490 ;NRRL 2999 ;CBS 921.70 |
| NRRL2999标准菌株基本信息 | NRRL NRRL2999, NRRL 2999 ATCC 26691 [CBS 921.70] Aspergillus parasiticus, 寄生曲霉 NRRL 26691 BCRC30164,BCRC 31490 ;NRRL 2999 ;CBS 921.70 ATCC® Medium 312: Czapek's agar 24 ℃, 有氧 冷冻干燥 1 否 科研,生产,主要用于生产黄曲霉毒素B1,黄曲霉毒素B,黄曲霉毒素B2,黄曲霉毒素G1,黄曲霉毒素G2,黄曲霉毒素M1 ,黄曲霉毒素,在小麦面包中产生黄曲霉毒素M1,由ISO 11133中的ISO TC 34 SC 9联合工作组5和国际食品微生物学和卫生委员会(ICFMH-WPCM)的培养基工作组列出的性能测试培养基的参考菌株 NRRL2999 Aspergillus parasiticus, 寄生曲霉。 Reiss J. Studies on the formation of aflatoxin M1 in bakery products. Mycotoxins. Z. Lebensm. Unters. Forsch. 172: 26-29, 1981. PubMed: 6782785 El-Gendy SM, Marth EH. Heat-stability of peroxidase in mycelia of some toxigenic and nontoxigenic aspergilli and penicillia. Mycopathologia 73: 25-28, 1981. PubMed: 6783912 Wyatt RD, et al. The effect of dietary aflatoxin on mature broiler breeder males. Poultry Sci. 52: 1119-1123, 1973. Shih CN, Marth EH. Aflatoxin produced by Aspergillus parasiticus when incubated in the presence of different gases. J. Milk Food Technol. 36: 421-425, 1973. Alderman GG, et al. Aflatoxin and rubratoxin produced by Aspergillus parasiticus and Penicillium rubrum when grown independently, associatively, or with Penicillium italicum or Lactobacillus plantarum. Z. Lebensm. Unters. Forsch. 153: 305-311, 1973. Reiss J. Comparison of the ability of three Aspergillus strains to form aflatoxins on bakery products and on nutrient agar. Mycopathologia 77: 99-102, 1982. PubMed: 6803167 Kondo T, et al. Effects of aflastatin A, an inhibitor of aflatoxin production, on aflatoxin biosynthetic pathway and glucose metabolism in Aspergillus parasiticus. J. Antibiot. 54: 650-657, 2001. PubMed: 11592501 Wei DL, Jong SC. Production of aflatoxins by strains of the Aspergillus flavus group maintained in ATCC. Mycopathologia 93: 19-24, 1986. PubMed: 3083260 Rambo GW, et al. Preharvest inoculation and infection of dent corn ears with Aspergillus flavus and A. parasiticus. Phytopathology 64: 797-800, 1974. |
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