| 产品名称： | Morchella esculenta (Linnaeus) Persoon |
|---|---|
| 商品货号： | TS209752 |
| Strain Designations： | NRRL 2603 |
| Application： | degrades sulfite liquor produces single-cell protein SCP produces protein and flavor from waste sulfite liquors |
| 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： | defective in sclerotial formation |
| Medium： | ATCC® Medium 336: Potato dextrose agar (PDA) |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | NRRL |
| References： | Amir R, et al. Factors affecting translocation and sclerotial formation in Morchella esculenta. Exp. Mycol. 19: 61-70, 1995. Leduy A, et al. Morel mushroom mycelium growth in waste sulfite liquors as source of protein and flavoring. J. Inst. Can. Sci. Technol. Aliment. 7: 44-50, 1974. |
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| 产品名称： | Morchella esculenta (Linnaeus) Persoon |
|---|---|
| 商品货号： | TS209752 |
| Strain Designations： | NRRL 2603 |
| Application： | degrades sulfite liquor produces single-cell protein SCP produces protein and flavor from waste sulfite liquors |
| 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： | defective in sclerotial formation |
| Medium： | ATCC® Medium 336: Potato dextrose agar (PDA) |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | NRRL |
| References： | Amir R, et al. Factors affecting translocation and sclerotial formation in Morchella esculenta. Exp. Mycol. 19: 61-70, 1995. Leduy A, et al. Morel mushroom mycelium growth in waste sulfite liquors as source of protein and flavoring. J. Inst. Can. Sci. Technol. Aliment. 7: 44-50, 1974. |
