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G1，赭曲霉素A，青霉素酸 |
| 培养基 | ATCC® Medium 312: Czapek's agar ATCC® Medium 325: Malt extract agar (Blakeslee's formula) ATCC® Medium 336: Potato dextrose agar (PDA) |
| 存储人 | W van Walbeek |
| 产品格式 | 冷冻干燥 |
| 出品公司 | ATCC |
| 分离来源 | Shelled Brazil nuts, Canada |
| 参考文献 | Scott PM, et al. Detection of mycotoxins by thin-layer chromatography: Application to screening of fungal extracts. Appl. Microbiol. 20: 839-842, 1970. PubMed: 5485087 Van Walbeek W, et al. Mycotoxins from food-borne fungi. Can. J. Microbiol. 14: 131-137, 1968. PubMed: 5644405 Visagie CM, et al. Ochratoxin production and taxonomy of the yellow aspergilli (Aspergillus section Circumdati). Stud. Mycol. 78: 1–61, 2014. PubMed: 25492980 |
| 存储条件 | 冷冻:-80℃或以下 冻干:2℃-8℃ 活体培养:详见培养部分 |
| 模式菌株 | 是 |
| 生长条件 | 24°C - 26°C, 有氧 |
| 菌株特点 | ATCC 18413 Aspergillus subramanianii, 亚甲基曲霉菌 。 |
| 菌株类型 | Aspergillus subramanianii, 亚甲基曲霉菌 |
| 菌种又名 | 66-87 [CBS 138230, NRRL 6161] |
| 菌种名称 | ATCC18413, ATCC 18413 |
| 产品目录号 | 18413 |
| 生物安全等级 | 1 |
| 其他保藏库编号 | BCRC30295,NRRL 6161 |
| ATCC18413标准菌株基本信息 | ATCC ATCC18413, ATCC 18413 66-87 [CBS 138230, NRRL 6161] Aspergillus subramanianii, 亚甲基曲霉菌 W van Walbeek Shelled Brazil nuts, Canada 18413 BCRC30295,NRRL 6161 ATCC® Medium 312: Czapek's agar ATCC® Medium 325: Malt extract agar (Blakeslee's formula) ATCC® Medium 336: Potato dextrose agar (PDA) 24°C - 26°C, 有氧 冷冻干燥 冷冻:-80℃或以下 冻干:2℃-8℃ 活体培养:详见培养部分 1 是 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G1，赭曲霉素A，青霉素酸 ATCC 18413 Aspergillus subramanianii, 亚甲基曲霉菌 。 Scott PM, et al. Detection of mycotoxins by thin-layer chromatography: Application to screening of fungal extracts. Appl. Microbiol. 20: 839-842, 1970. PubMed: 5485087 Van Walbeek W, et al. Mycotoxins from food-borne fungi. Can. J. Microbiol. 14: 131-137, 1968. PubMed: 5644405 Visagie CM, et al. Ochratoxin production and taxonomy of the yellow aspergilli (Aspergillus section Circumdati). Stud. Mycol. 78: 1–61, 2014. PubMed: 25492980 |
Related
