| 产品名称： | Penicillium roqueforti Thom |
|---|---|
| 商品货号： | TS157323 |
| Deposited As： | Penicillium roquefortii Thom, anamorph |
| Strain Designations： | 6866 |
| Application： | Does not produce mycophenolic acid. |
| 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 |
| Comments： | Does not produce mycophenolic acid. |
| Medium： | ATCC® Medium 325: Malt extract agar (Blakeslees formula) |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | M Teuber |
| Chain of Custody： | ATCC < |
| Isolation： | Blue cheese, West Germany |
| References： | Engel G, et al. Strain-specific synthesis of mycophenolic acid by Penicillium roqueforti in blue-veined cheese. Appl. Environ. Microbiol. 43: 1034-1040, 1982. |
产品中心 Product Center
联系我们CONTACT US
-
0574-87917803
24小时服务热线 -
testobio@163.com
销售邮箱 -
浙江省宁波市高新区晶辉路866弄33号智造港E4幢3楼
地址
联系方式
-
章丽敏
17757489010 -
朱静
18067106081 -
李晴
18067408036 -
李晶晶
13375187189 -
周雪
13372109301
| 产品名称： | Penicillium roqueforti Thom |
|---|---|
| 商品货号： | TS157323 |
| Deposited As： | Penicillium roquefortii Thom, anamorph |
| Strain Designations： | 6866 |
| Application： | Does not produce mycophenolic acid. |
| 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 |
| Comments： | Does not produce mycophenolic acid. |
| Medium： | ATCC® Medium 325: Malt extract agar (Blakeslees formula) |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | M Teuber |
| Chain of Custody： | ATCC < |
| Isolation： | Blue cheese, West Germany |
| References： | Engel G, et al. Strain-specific synthesis of mycophenolic acid by Penicillium roqueforti in blue-veined cheese. Appl. Environ. Microbiol. 43: 1034-1040, 1982. |
