| 产品名称： | Aspergillus niger van Tieghem |
|---|---|
| 商品货号： | TS193507 |
| Deposited As： | Aspergillus niger van Tieghem, anamorph |
| Strain Designations： | NRRL 567 34, QM 6742 |
| Application： | degrades apple pomace degrades grape pomace produces L-malic acid produces citric acid citrate produces gluconic acid produces citric acid from apple pomace produces: citric acid from grape pomace |
| 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 |
| Medium： | ATCC® Medium 336: Potato dextrose agar (PDA) |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | NRRL |
| Chain of Custody： | ATCC < |
| References： | Bercovitz A, et al. Localization of pyruvate carboxylase in organic acid-producing Aspergillus strains. Appl. Environ. Microbiol. 56: 1594-1597, 1990. PubMed: 2383004 Hatcher HJ. Gluconic acid production. US Patent 3,669,840 dated Jun 13 1972 Hang YD. Grape pomace as substrate for microbial production of citric acid. US Patent 4,791,058 dated Dec 13 1988 Hang YD. Apple pomace as substrate for microbial production of citric acid. US Patent 4,767,705 dated Aug 30 1988 Hang YD, Woodams EE. Apple pomace: a potential substrate for citric acid production by Aspergillus niger. Biotechnol. Lett. 6: 763-764, 1984. Moyer AJ. Effect of alcohols on the mycological production of citric acid in surface and submerged culture. I. Nature of the alcohol effect. Appl. Microbiol. 1: 1-7, 1953. Moyer AJ. Effect of alcohols on the mycological production of citric acid in surface and submerged culture. II. Fermentation of crude carbohydrates. Appl. Microbiol. 1: 7-13, 1953. |
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| 产品名称： | Aspergillus niger van Tieghem |
|---|---|
| 商品货号： | TS193507 |
| Deposited As： | Aspergillus niger van Tieghem, anamorph |
| Strain Designations： | NRRL 567 34, QM 6742 |
| Application： | degrades apple pomace degrades grape pomace produces L-malic acid produces citric acid citrate produces gluconic acid produces citric acid from apple pomace produces: citric acid from grape pomace |
| 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 |
| Medium： | ATCC® Medium 336: Potato dextrose agar (PDA) |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | NRRL |
| Chain of Custody： | ATCC < |
| References： | Bercovitz A, et al. Localization of pyruvate carboxylase in organic acid-producing Aspergillus strains. Appl. Environ. Microbiol. 56: 1594-1597, 1990. PubMed: 2383004 Hatcher HJ. Gluconic acid production. US Patent 3,669,840 dated Jun 13 1972 Hang YD. Grape pomace as substrate for microbial production of citric acid. US Patent 4,791,058 dated Dec 13 1988 Hang YD. Apple pomace as substrate for microbial production of citric acid. US Patent 4,767,705 dated Aug 30 1988 Hang YD, Woodams EE. Apple pomace: a potential substrate for citric acid production by Aspergillus niger. Biotechnol. Lett. 6: 763-764, 1984. Moyer AJ. Effect of alcohols on the mycological production of citric acid in surface and submerged culture. I. Nature of the alcohol effect. Appl. Microbiol. 1: 1-7, 1953. Moyer AJ. Effect of alcohols on the mycological production of citric acid in surface and submerged culture. II. Fermentation of crude carbohydrates. Appl. Microbiol. 1: 7-13, 1953. |
