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Aspergillus flavus Link
Aspergillus flavus Link
规格:
货期:
编号:TS177300
品牌:Testobio
产品名称: Aspergillus flavus Link
商品货号: TS177300
Deposited As: Aspergillus flavus Link, anamorph
Strain Designations: AF36 niaD-
Application:
Retains wild-type ability to inhibit aflatoxin production
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:
Complements AF36 cnx mutant.
Retains wild-type ability to inhibit aflatoxin production
Medium: ATCC® Medium 325: Malt extract agar (Blakeslees formula)
Growth Conditions:
Temperature: 31.0°C
Name of Depositor: PJ Cotty
Special Collection: NCRR Contract
Isolation:
Mutant derived from strain AF36
References:

Bayman P, Cotty PJ. Competitive exclusion of a toxigenic strain of Aspergillus flavus by an atoxigenic strain. Phytopathology 83: 1283-1287, 1993.

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Aspergillus flavus Link

  • 货号: TS177300
  • 好评
询价
  • 品牌 : TESTOBIO
产品名称: Aspergillus flavus Link
商品货号: TS177300
Deposited As: Aspergillus flavus Link, anamorph
Strain Designations: AF36 niaD-
Application:
Retains wild-type ability to inhibit aflatoxin production
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:
Complements AF36 cnx mutant.
Retains wild-type ability to inhibit aflatoxin production
Medium: ATCC® Medium 325: Malt extract agar (Blakeslees formula)
Growth Conditions:
Temperature: 31.0°C
Name of Depositor: PJ Cotty
Special Collection: NCRR Contract
Isolation:
Mutant derived from strain AF36
References:

Bayman P, Cotty PJ. Competitive exclusion of a toxigenic strain of Aspergillus flavus by an atoxigenic strain. Phytopathology 83: 1283-1287, 1993.

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