Aspergillus tubingensis
Aspergillus tubingensis
规格:
货期:
编号:TS562728
品牌:Testobio
| Product Number | TS562728 |
| Strain Number | TISTR 3646 |
| WDCM number of Culture Collection | 383 |
| Organism Name | Aspergillus tubingensis |
| Organism Type | Fungi |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Solide state fermentation of tea (Camellia assamica) |
| Geographic Origin | Phetchaburi,Thailand |
| Nomenclatural status of the strain | no |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Wang, Q., Gong, J., Chisti, Y., and Sirisansaneeyakul, S. 2015. Fungal Isolates from a Pu‐Erh Type Tea Fermentation and Their Ability to Convert Tea Polyphenols to Theabrownins. Journal of Food Science. 80(4): 809-817. |
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| Product Number | TS562728 |
| Strain Number | TISTR 3646 |
| WDCM number of Culture Collection | 383 |
| Organism Name | Aspergillus tubingensis |
| Organism Type | Fungi |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | Solide state fermentation of tea (Camellia assamica) |
| Geographic Origin | Phetchaburi,Thailand |
| Nomenclatural status of the strain | no |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Wang, Q., Gong, J., Chisti, Y., and Sirisansaneeyakul, S. 2015. Fungal Isolates from a Pu‐Erh Type Tea Fermentation and Their Ability to Convert Tea Polyphenols to Theabrownins. Journal of Food Science. 80(4): 809-817. |
