| 产品名称： | Penicillium roqueforti Thom |
|---|---|
| 商品货号： | TS136283 |
| Deposited As： | Penicillium roquefortii Thom, anamorph |
| Strain Designations： | INRA 431 CNRZ 879 |
| Application： | produces acid protease protease (acid) produces alkaline aminopeptidase |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Type Strain： | no |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 336: Potato dextrose agar (PDA) |
| Growth Conditions： | Temperature: 26.0°C Duration: under black light |
| Name of Depositor： | JC Gripon |
| Isolation： | cheese, France |
| References： | Gripon JC. The proteolytic system of Penicillium roqueforti. V. Purification and properties of an alkaline aminopeptidase. Biochimie 59: 679-686, 1977. PubMed: 23180 Gripon JC, et al. Role of proteolytic enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during cheese ripening. J. Dairy Sci. 60: 1532-1538, 1977. |
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| 产品名称： | Penicillium roqueforti Thom |
|---|---|
| 商品货号： | TS136283 |
| Deposited As： | Penicillium roquefortii Thom, anamorph |
| Strain Designations： | INRA 431 CNRZ 879 |
| Application： | produces acid protease protease (acid) produces alkaline aminopeptidase |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Type Strain： | no |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 336: Potato dextrose agar (PDA) |
| Growth Conditions： | Temperature: 26.0°C Duration: under black light |
| Name of Depositor： | JC Gripon |
| Isolation： | cheese, France |
| References： | Gripon JC. The proteolytic system of Penicillium roqueforti. V. Purification and properties of an alkaline aminopeptidase. Biochimie 59: 679-686, 1977. PubMed: 23180 Gripon JC, et al. Role of proteolytic enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during cheese ripening. J. Dairy Sci. 60: 1532-1538, 1977. |
