微信小陈
微信小章| 产品名称： | Monascus purpureus Went |
|---|---|
| 商品货号： | TS210088 |
| Deposited As： | Monascus ruber van Tieghem, teleomorph |
| Strain Designations： | MR1 |
| Application： | produces citrinin antimycin produces pigments pigment |
| 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： | frozen |
| Storage Conditions： | Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | food application of red pigments |
| Medium： | ATCC® Medium 336: Potato dextrose agar (PDA) |
| Growth Conditions： | Temperature: 30.0°C |
| Name of Depositor： | PJ Blanc |
| Special Collection： | NCRR Contract |
| Chain of Custody： | ATCC < |
| Isolation： | red rice, China |
| References： | Santerre AL, et al. On-line evaluation of fermentation broth colour. Biotechnol. Tech. 8: 319-324, 1994. Blanc PJ, et al. Production of citrinin by various species of Monascus. Biotechnol. Lett. 17: 291-294, 1995. Fabre CE, et al. Production and food applications of the red pigments of Monascus ruber. J. Food Sci. 58: 1099-1110, 1993. Hajjaj H, et al. Medium-chain fatty acids affect citrinin production in the filamentous fungus Monascus ruber. Appl. Environ. Microbiol. 66: 1120-1125, 2000. PubMed: 10698780 |