| 产品名称： | Warcupia terrestris Paden et Cameron |
|---|---|
| 商品货号： | TS188887 |
| Strain Designations： | USF-66-74 CBS 891.69 |
| 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： | yes
Ref  Paden JW, Cameron JV. Morphology of Warcupia terrestris, a new ascomycete genus and species from soil . Can. J. Bot. 50: 999-1001, 1972. |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 335: Potato carrot agar |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | JW Paden |
| Isolation： | soil, Canada |
| References： | Paden JW, Cameron JV. Morphology of Warcupia terrestris, a new ascomycete genus and species from soil . Can. J. Bot. 50: 999-1001, 1972. Paden JW, Cameron JV. Morphology of Warcupia terrestris, a new ascomycete genus and species from soil . Can. J. Bot. 50: 999-1001, 1972. |
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| 产品名称： | Warcupia terrestris Paden et Cameron |
|---|---|
| 商品货号： | TS188887 |
| Strain Designations： | USF-66-74 CBS 891.69 |
| 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： | yes
RefPaden JW, Cameron JV. Morphology of Warcupia terrestris, a new ascomycete genus and species from soil . Can. J. Bot. 50: 999-1001, 1972. |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 335: Potato carrot agar |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | JW Paden |
| Isolation： | soil, Canada |
| References： | Paden JW, Cameron JV. Morphology of Warcupia terrestris, a new ascomycete genus and species from soil . Can. J. Bot. 50: 999-1001, 1972. Paden JW, Cameron JV. Morphology of Warcupia terrestris, a new ascomycete genus and species from soil . Can. J. Bot. 50: 999-1001, 1972. |
