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平臺編號：bio-086546
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國際編號：ATCC 96465
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拉丁屬名： Hamigera avellanea
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規(guī)格：freeze-dried
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用途：ATCC原裝進(jìn)口
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服務(wù)費(fèi)用：
加載中…… - 訂購
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注意事項：僅用于科學(xué)研究或者工業(yè)應(yīng)用等非醫(yī)療目的不可用于人類或動物的臨床診斷或治療，非藥用，非食用（產(chǎn)品信息以出庫為準(zhǔn)）
Hamigera avellanea
Hamigera avellanea (Thom et Turesson) Stolk et Samson, teleomorph 拉丁名
(ATCC? 96465?) 統(tǒng)一編號
Deposited As Talaromyces avellaneus (Thom et Turesson) Benjamin, teleomorph
Alternate State Penicillium avellaneum Thom et Turesson, anamorph, Raperia ingelheimensis (van Beyma) von Arx, anamorph
Biosafety Level 生物安全等級 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format 提供形式 freeze-dried
Type Strain 模式菌種 no
Preceptrol? no
Comments 注釋 heat-resistant
Medium 培養(yǎng)基 ATCC? Medium 336: Potato dextrose agar (PDA)
Growth Conditions 生長條件
Temperature 培養(yǎng)溫度: 24.0°C
Name of Depositor 寄存者 Z Jesenska
Special Collection NCRR Contract
Isolation 分離基物 soil, Slovak Republic
References 參考文獻(xiàn) Jesenska Z, et al. Heat resistance of fungi from soil. Int. J. Food Microbiol. 19: 187-192, 1993. PubMed: 8217516
(ATCC? 96465?) 統(tǒng)一編號
Deposited As Talaromyces avellaneus (Thom et Turesson) Benjamin, teleomorph
Alternate State Penicillium avellaneum Thom et Turesson, anamorph, Raperia ingelheimensis (van Beyma) von Arx, anamorph
Biosafety Level 生物安全等級 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format 提供形式 freeze-dried
Type Strain 模式菌種 no
Preceptrol? no
Comments 注釋 heat-resistant
Medium 培養(yǎng)基 ATCC? Medium 336: Potato dextrose agar (PDA)
Growth Conditions 生長條件
Temperature 培養(yǎng)溫度: 24.0°C
Name of Depositor 寄存者 Z Jesenska
Special Collection NCRR Contract
Isolation 分離基物 soil, Slovak Republic
References 參考文獻(xiàn) Jesenska Z, et al. Heat resistance of fungi from soil. Int. J. Food Microbiol. 19: 187-192, 1993. PubMed: 8217516
