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Aspergillus niger van Tieghem
Aspergillus niger van Tieghem
規格:
貨期:
編號:B183410
品牌:Mingzhoubio

標準菌株
定量菌液
DNA
RNA

規格:
凍干粉
斜面
甘油
平板


產品名稱 Aspergillus niger van Tieghem
商品貨號 B183410
Deposited As Aspergillus niger van Tieghem, anamorph
Strain Designations NRRL 567 [34, QM 6742]
Application
degrades apple pomace
degrades grape pomace
produces L-malic acid
produces citric acid citrate
produces gluconic acid
produces citric acid from apple pomace
produces: citric acid from grape pomace
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
Name of Depositor NRRL
Chain of Custody
ATCC <<--NRRL<<--A.J. Moyer strain Ayers 34
References

Bercovitz A, et al. Localization of pyruvate carboxylase in organic acid-producing Aspergillus strains. Appl. Environ. Microbiol. 56: 1594-1597, 1990. PubMed: 2383004

Hatcher HJ. Gluconic acid production. US Patent 3,669,840 dated Jun 13 1972

Hang YD. Grape pomace as substrate for microbial production of citric acid. US Patent 4,791,058 dated Dec 13 1988

Hang YD. Apple pomace as substrate for microbial production of citric acid. US Patent 4,767,705 dated Aug 30 1988

Hang YD, Woodams EE. Apple pomace: a potential substrate for citric acid production by Aspergillus niger. Biotechnol. Lett. 6: 763-764, 1984.

Moyer AJ. Effect of alcohols on the mycological production of citric acid in surface and submerged culture. I. Nature of the alcohol effect. Appl. Microbiol. 1: 1-7, 1953.

Moyer AJ. Effect of alcohols on the mycological production of citric acid in surface and submerged culture. II. Fermentation of crude carbohydrates. Appl. Microbiol. 1: 7-13, 1953.

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