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微信小章| 产品名称： | Aspergillus flavus Link var. flavus |
|---|---|
| 商品货号： | TS205756 |
| Deposited As： | Aspergillus flavus Link var. flavus, anamorph |
| Strain Designations： | NRRL 3251 |
| Application： | produces aflatoxin B1 aflatoxin B produces aflatoxin B2 produces aflatoxin M1 reference strain for performance testing culture media listed by the ISO TC 34 SC 9 Joint Working Group 5 in the ISO 11133 and by the Working Party on Culture Media of the International Committee on Food Microbiology and Hygiene (ICFMH-WPCM) |
| 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 |
| Comments： | peroxidase activity |
| Medium： | ATCC® Medium 325: Malt extract agar (Blakeslees formula) |
| Growth Conditions： | Temperature: 26.0°C |
| Name of Depositor： | NRRL |
| References： | El-Gendy SM, Marth EH. Heat-stability of peroxidase in mycelia of some toxigenic and nontoxigenic aspergilli and penicillia. Mycopathologia 73: 25-28, 1981. PubMed: 6783912 Reiss J. Comparison of the ability of three Aspergillus strains to form aflatoxins on bakery products and on nutrient agar. Mycopathologia 77: 99-102, 1982. PubMed: 6803167 Wei DL, Jong SC. Production of aflatoxins by strains of the Aspergillus flavus group maintained in ATCC. Mycopathologia 93: 19-24, 1986. PubMed: 3083260 |