Aspergillus flavus
Aspergillus flavus
规格:
货期:
编号:TS576126
品牌:Testobio
| Product Number | TS576126 |
| Strain Number | ITEM 4592 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Aspergillus flavus |
| Organism Type | Fungi |
| History of Deposit | |
| Date of Isolation | 2001 |
| Isolated From | Triticum durum |
| Geographic Origin | France, |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | [135] "ITS-based detection and quantification of Aspergillus ochraceus and Aspergillus westerdijkiae in grapes and green coffee beans by real-time quantitative PCR" GIL-SERNA J., A. GONZÃLEZ-SALGADO, M. GONZÃLEZ-JAÉN, C. VÃZQUEZ and B. PATIÑO 131, 162-167 (2009) International Journal of Food Microbiology;[155] "Specific detection and quantification of Aspergillus flavus and Aspergillus parasiticus in wheat flour by SYBR® Green quantitative PCR" SARDIÑAS N., C. VÃZQUEZ, J.GIL-SERNA, M. T. GONZÃLEZ-JAÉN and B. PATIÑO 145, 121-125 (2011) International Journal of Food Microbiology |
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| Product Number | TS576126 |
| Strain Number | ITEM 4592 |
| WDCM number of Culture Collection | 1120 |
| Organism Name | Aspergillus flavus |
| Organism Type | Fungi |
| History of Deposit | |
| Date of Isolation | 2001 |
| Isolated From | Triticum durum |
| Geographic Origin | France, |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | [135] "ITS-based detection and quantification of Aspergillus ochraceus and Aspergillus westerdijkiae in grapes and green coffee beans by real-time quantitative PCR" GIL-SERNA J., A. GONZÃLEZ-SALGADO, M. GONZÃLEZ-JAÉN, C. VÃZQUEZ and B. PATIÑO 131, 162-167 (2009) International Journal of Food Microbiology;[155] "Specific detection and quantification of Aspergillus flavus and Aspergillus parasiticus in wheat flour by SYBR® Green quantitative PCR" SARDIÑAS N., C. VÃZQUEZ, J.GIL-SERNA, M. T. GONZÃLEZ-JAÉN and B. PATIÑO 145, 121-125 (2011) International Journal of Food Microbiology |
