| 产品名称： | Absidia griseola Naganishi et Hirahara, teleomorph |
|---|---|
| 商品货号： | TS209901 |
| Strain Designations： | CBS 519.71, IMI 239487 |
| 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： | yes
Ref  Naganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970. |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 336: Potato dextrose agar (PDA) |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | H Naganishi |
| Isolation： | Kurone, Japan |
| References： | Naganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970. type strain Naganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970. |
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| 产品名称： | Absidia griseola Naganishi et Hirahara, teleomorph |
|---|---|
| 商品货号： | TS209901 |
| Strain Designations： | CBS 519.71, IMI 239487 |
| 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： | yes
RefNaganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970. |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 336: Potato dextrose agar (PDA) |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | H Naganishi |
| Isolation： | Kurone, Japan |
| References： | Naganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970. type strain Naganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970. |
