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Hamigera avellanea (Thom et Turesson) Stolk et Samson, teleomorph
Hamigera avellanea (Thom et Turesson) Stolk et Samson, teleomorph
规格:
货期:
编号:TS188163
品牌:Testobio
产品名称: Hamigera avellanea (Thom et Turesson) Stolk et Samson, teleomorph
商品货号: TS188163
Deposited As: Talaromyces avellaneus (Thom et Turesson) Benjamin, teleomorph
Alternate State: Penicillium avellaneum Thom et Turesson, anamorph, Raperia ingelheimensis (van Beyma) von Arx, anamorph
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:
heat-resistant
Medium: ATCC® Medium 336: Potato dextrose agar (PDA)
Growth Conditions:
Temperature: 24.0°C
Name of Depositor: Z Jesenska
Special Collection: NCRR Contract
Isolation:
soil, Slovak Republic
References:

Jesenska Z, et al. Heat resistance of fungi from soil. Int. J. Food Microbiol. 19: 187-192, 1993. PubMed: 8217516

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Hamigera avellanea (Thom et Turesson) Stolk et Samson, teleomorph

  • 货号: TS188163
  • 好评
询价
  • 品牌 : TESTOBIO
产品名称: Hamigera avellanea (Thom et Turesson) Stolk et Samson, teleomorph
商品货号: TS188163
Deposited As: Talaromyces avellaneus (Thom et Turesson) Benjamin, teleomorph
Alternate State: Penicillium avellaneum Thom et Turesson, anamorph, Raperia ingelheimensis (van Beyma) von Arx, anamorph
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:
heat-resistant
Medium: ATCC® Medium 336: Potato dextrose agar (PDA)
Growth Conditions:
Temperature: 24.0°C
Name of Depositor: Z Jesenska
Special Collection: NCRR Contract
Isolation:
soil, Slovak Republic
References:

Jesenska Z, et al. Heat resistance of fungi from soil. Int. J. Food Microbiol. 19: 187-192, 1993. PubMed: 8217516

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