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| 产品名称： | Penicillium roqueforti Thom |
|---|---|
| 商品货号： | TS168003 |
| Deposited As： | Penicillium roquefortii Thom, anamorph |
| Strain Designations： | HPB 061175-3 Kiel Collection 6766 |
| Application： | produces PR toxin PR-toxin produces isofumigaclavine A produces mycophenolic acid produces roquefortine |
| Biosafety Level： | 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： | freeze-dried |
| Type Strain： | no |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 336: Potato dextrose agar (PDA) |
| Growth Conditions： | Temperature: 24.0°C |
| Sequenced Data： | No DNA sequencing was performed in house on this product.
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| Name of Depositor： | J Harwig |
| Isolation： | Krafts blue cheese, Canada |
| References： | Engel G, et al. Strain-specific synthesis of mycophenolic acid by Penicillium roqueforti in blue-veined cheese. Appl. Environ. Microbiol. 43: 1034-1040, 1982. Scott PM, et al. Study of conditions for production of roquefortine and other metabolites of Penicillium roqueforti. Appl. Environ. Microbiol. 33: 249-253, 1977. PubMed: 848949 |