Aspergillus flavus
Aspergillus flavus
规格:
货期:
编号:TS551826
品牌:Testobio
| Product Number | TS551826 |
| Strain Number | ITEM 7828 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Aspergillus flavus |
| Organism Type | Fungi |
| History of Deposit | G. Perrone |
| Date of Isolation | 2005 |
| Isolated From | Zea mays kernel |
| Geographic Origin | Africa, Nigeria |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | [138] "Analysis of genes early expressed during Aspergillus flavus colonisation of hazelnut" GALLO A., F. EPIFANI, S. BONSEGNA, M. PASCALE, A. SANTINO and G. PERRONE 137, 111-115 (2010) International Journal of Food Microbiology;[211] "Population structure and Aflatoxin production by Aspergillus Sect. Flavi from maize in Nigeria and Ghana" PERRONE G., M. HAIDUKOWSKI, G. STEA, F. EPIFANI, R. BANDYOPADHYAY, J.F. LESLIE and A.F. LOGRIECO 41, 52-59 (2014) Food Microbiology;[227] "Effect of Almond Processing on Levels and Distribution of Aflatoxins in Finished Products and Byproducts" ZIVOLI R., L. GAMBACORTA, G. PERRONE and M. SOLFRIZZO 62, 5707-5715 (2014) Journal Agricultural and Food Chemistry |
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| Product Number | TS551826 |
| Strain Number | ITEM 7828 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Aspergillus flavus |
| Organism Type | Fungi |
| History of Deposit | G. Perrone |
| Date of Isolation | 2005 |
| Isolated From | Zea mays kernel |
| Geographic Origin | Africa, Nigeria |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | [138] "Analysis of genes early expressed during Aspergillus flavus colonisation of hazelnut" GALLO A., F. EPIFANI, S. BONSEGNA, M. PASCALE, A. SANTINO and G. PERRONE 137, 111-115 (2010) International Journal of Food Microbiology;[211] "Population structure and Aflatoxin production by Aspergillus Sect. Flavi from maize in Nigeria and Ghana" PERRONE G., M. HAIDUKOWSKI, G. STEA, F. EPIFANI, R. BANDYOPADHYAY, J.F. LESLIE and A.F. LOGRIECO 41, 52-59 (2014) Food Microbiology;[227] "Effect of Almond Processing on Levels and Distribution of Aflatoxins in Finished Products and Byproducts" ZIVOLI R., L. GAMBACORTA, G. PERRONE and M. SOLFRIZZO 62, 5707-5715 (2014) Journal Agricultural and Food Chemistry |
