Absidia griseola Naganishi et Hirahara, teleomorph (ATCC® 22618)

Strain Designations: [CBS 519.71, IMI 239487]  /  Product Format: freeze-dried

Strain Designations [CBS 519.71, IMI 239487]
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 yes RefNaganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970.
Preceptrol® no
Medium ATCC® Medium 336: Potato dextrose agar (PDA)
Growth Conditions
Temperature: 24.0°C
Name of Depositor H Naganishi
Isolation
Kurone, Japan
References

Naganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970.

type strain

Naganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970.