Aspergillus oryzae oryzae
Aspergillus oryzae oryzae
规格:
货期:
编号:TS566507
品牌:Testobio
| Product Number | TS566507 |
| Strain Number | ITEM 7529 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Aspergillus oryzae oryzae |
| Organism Type | Fungi |
| History of Deposit | G. Perrone |
| Date of Isolation | 2005 |
| Isolated From | Mildewed cloth |
| Geographic Origin | Japan, Osaka |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | [187] "Molecular characterization of an Aspergillus flavus population isolated from maize during the first outbreak of aflatoxin contamination in Italy" GALLO A., G. STEA, P. BATTILANI, A. F. LOGRIECO and G. PERRONE 51(1), 198-206 (2012) Phytopathologia mediterranea;[210] "Multilocus sequence analysis of Aspergillus Sect. Nigri in dried vine fruits of worldwide origin" SUSCA A., G. PERRONE, G.COZZI, G. STEA, F.A. LOGRIECO and G. MULÈ 165(2013)163-168 (2013) International Journal of Food Microbiology |
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| Product Number | TS566507 |
| Strain Number | ITEM 7529 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Aspergillus oryzae oryzae |
| Organism Type | Fungi |
| History of Deposit | G. Perrone |
| Date of Isolation | 2005 |
| Isolated From | Mildewed cloth |
| Geographic Origin | Japan, Osaka |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | [187] "Molecular characterization of an Aspergillus flavus population isolated from maize during the first outbreak of aflatoxin contamination in Italy" GALLO A., G. STEA, P. BATTILANI, A. F. LOGRIECO and G. PERRONE 51(1), 198-206 (2012) Phytopathologia mediterranea;[210] "Multilocus sequence analysis of Aspergillus Sect. Nigri in dried vine fruits of worldwide origin" SUSCA A., G. PERRONE, G.COZZI, G. STEA, F.A. LOGRIECO and G. MULÈ 165(2013)163-168 (2013) International Journal of Food Microbiology |
