| Product Number | TS470231 |
| Strain Number | CICC 4036 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Penicillium toxicarium |
| Organism Type | Fungi |
| History of Deposit | ←Beijing Forestry University Department of Food Science (1.0017) |
| Date of Isolation | |
| Isolated From | Sour dough, Fengfeng district of Handan city |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 25-28℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS470231 |
| Strain Number | CICC 4036 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Penicillium toxicarium |
| Organism Type | Fungi |
| History of Deposit | ←Beijing Forestry University Department of Food Science (1.0017) |
| Date of Isolation | |
| Isolated From | Sour dough, Fengfeng district of Handan city |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 25-28℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |