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，主要用于水解谷氨酰胺，产生酸性羧肽酶，生产酸性蛋白酶（酸），产生谷氨酰胺酶，利用谷氨酰胺水解制备谷氨酰胺酶提高食品风味 |
| 培养基 | ATCC® Medium 336: Potato dextrose agar (PDA) |
| 存储人 | Noda Inst. Sci. Res. |
| 出品公司 | ATCC |
| 参考文献 | Yokotsuka T, et al. Hydrolysis of glutamine within foods and beverages to glutamic acid. US Patent 3,717,470 dated Feb 20 1973 Yoshida F, Ichishima E. Method of producing a proteolytic enzyme by use of black Aspergillus type molds. US Patent 3,149,051 dated Sep 15 1964 Ichishima E, et al. Production of a new type of acid carboxypeptidase of molds of the Aspergillus niger group. Appl. Microbiol. 26: 327-331, 1973. PubMed: 4796163 |
| 模式菌株 | 否 |
| 生长条件 | 24 ℃ |
| 菌株特点 | ATCC 14335是泡盛曲霉,Aspergillus awamori 。 |
| 菌株类型 | 泡盛曲霉,黑曲霉群泡盛酒曲霉种;泡盛酒曲霉菌;泡盛麴菌;黑麴菌Aspergillus awamori |
| 菌种又名 | Black Aspergillus 5 |
| 菌种名称 | ATCC14335, ATCC 14335 |
| 产品目录号 | 14335 |
| 生物安全等级 | 1 |
| 其他保藏库编号 | BCRC33467，ATCC 14335 |
| ATCC14335标准菌株基本信息 | ATCC ATCC14335, ATCC 14335 Black Aspergillus 5 泡盛曲霉,黑曲霉群泡盛酒曲霉种;泡盛酒曲霉菌;泡盛麴菌;黑麴菌Aspergillus awamori Noda Inst. Sci. Res. 14335 BCRC33467，ATCC 14335 ATCC® Medium 336: Potato dextrose agar (PDA) 24 ℃ 1 否 科研，生产，主要用于水解谷氨酰胺，产生酸性羧肽酶，生产酸性蛋白酶（酸），产生谷氨酰胺酶，利用谷氨酰胺水解制备谷氨酰胺酶提高食品风味 ATCC 14335是泡盛曲霉,Aspergillus awamori 。 Yokotsuka T, et al. Hydrolysis of glutamine within foods and beverages to glutamic acid. US Patent 3,717,470 dated Feb 20 1973 Yoshida F, Ichishima E. Method of producing a proteolytic enzyme by use of black Aspergillus type molds. US Patent 3,149,051 dated Sep 15 1964 Ichishima E, et al. Production of a new type of acid carboxypeptidase of molds of the Aspergillus niger group. Appl. Microbiol. 26: 327-331, 1973. PubMed: 4796163 |
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