| 产品名称： | Chrysosporium inops Carmichael, anamorph |
|---|---|
| 商品货号： | TS162478 |
| Strain Designations： | JK3.1 FRR 4750 |
| 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： | frozen |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | Heat-resistance of the spores increases with their age |
| Medium： | ATCC® Medium 2093: Malt Yeast Extract 50% Glucose Agar (MY50G) ATCC® Medium 2093: Malt Yeast Extract 50% Glucose Agar (MY50G) ATCC® Medium 347: YM (ATCC medium 200) with 400 g sucrose |
| Growth Conditions： | Temperature: 25.0°C |
| Name of Depositor： | JL Kinderlerer |
| Special Collection： | NCRR Contract |
| Isolation： | dark chocolate bar with almonds, Sheffield, England |
| References： | Kinderlerer JL. The effect of age on the thermal resistance of arthroconidia from Chyrsosporium inops. Lett. Appl. Microbiol. 23: 359-362, 1996. Kinderlerer JL. Czapek Casein 50% Glucose (CZC50G): a new medium for the identification of foodborne Chrysosporium spp.. Lett. Appl. Microbiol. 21: 131-136, 1995. PubMed: 7639994 Kinderlerer JL. Chrysosporium species, potential spoilage organisms of chocolate. J. Appl. Microbiol. 83: 771-778, 1997. PubMed: 9449815 |
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| 产品名称： | Chrysosporium inops Carmichael, anamorph |
|---|---|
| 商品货号： | TS162478 |
| Strain Designations： | JK3.1 FRR 4750 |
| 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： | frozen |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | Heat-resistance of the spores increases with their age |
| Medium： | ATCC® Medium 2093: Malt Yeast Extract 50% Glucose Agar (MY50G) ATCC® Medium 2093: Malt Yeast Extract 50% Glucose Agar (MY50G) ATCC® Medium 347: YM (ATCC medium 200) with 400 g sucrose |
| Growth Conditions： | Temperature: 25.0°C |
| Name of Depositor： | JL Kinderlerer |
| Special Collection： | NCRR Contract |
| Isolation： | dark chocolate bar with almonds, Sheffield, England |
| References： | Kinderlerer JL. The effect of age on the thermal resistance of arthroconidia from Chyrsosporium inops. Lett. Appl. Microbiol. 23: 359-362, 1996. Kinderlerer JL. Czapek Casein 50% Glucose (CZC50G): a new medium for the identification of foodborne Chrysosporium spp.. Lett. Appl. Microbiol. 21: 131-136, 1995. PubMed: 7639994 Kinderlerer JL. Chrysosporium species, potential spoilage organisms of chocolate. J. Appl. Microbiol. 83: 771-778, 1997. PubMed: 9449815 |
