| 产品名称： | Penicillium roqueforti Thom |
|---|---|
| 商品货号： | TS177617 |
| Deposited As： | Penicillium roquefortii Thom, anamorph |
| Strain Designations： | PR1 |
| 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： | Highly lipolytic |
| Medium： | ATCC® Medium 325: Malt extract agar (Blakeslees formula) |
| Growth Conditions： | Temperature: 25.0°C |
| Sequenced Data： | No DNA sequencing was performed in house on this product
|
| Name of Depositor： | TM Lopez-Diaz |
| Special Collection： | NCRR Contract |
| Isolation： | Milk used to make homemade blue cheese, Valdeon Valley, Leon, Spain |
| References： | Lopez-Diaz TM, et al. Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese. Lett. Appl. Microbiol. 23: 5-8, 1996. |
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| 产品名称： | Penicillium roqueforti Thom |
|---|---|
| 商品货号： | TS177617 |
| Deposited As： | Penicillium roquefortii Thom, anamorph |
| Strain Designations： | PR1 |
| 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： | Highly lipolytic |
| Medium： | ATCC® Medium 325: Malt extract agar (Blakeslees formula) |
| Growth Conditions： | Temperature: 25.0°C |
| Sequenced Data： | No DNA sequencing was performed in house on this product
|
| Name of Depositor： | TM Lopez-Diaz |
| Special Collection： | NCRR Contract |
| Isolation： | Milk used to make homemade blue cheese, Valdeon Valley, Leon, Spain |
| References： | Lopez-Diaz TM, et al. Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese. Lett. Appl. Microbiol. 23: 5-8, 1996. |
