Aspergillus candidus Link : Fries, anamorph (ATCC® 44054)

Strain Designations: MA 18  /  Product Format: freeze-dried

Deposited As Aspergillus albus Wilhelm, anamorph
Strain Designations MA 18
produces kojic acid
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 325: Malt extract agar (Blakeslee's formula)
Growth Conditions
Temperature: 30.0°C
Name of Depositor F Kato
Chain of Custody
ATCC <<--F Kato<<--M. Yamazaki
laboratory mutant, China

. . J. Food Prot. 54: 546-548, 1991.

Saruno R, et al. Kojic acid, a tyrosinase inhibitor from Aspergillus albus. Agric. Biol. Chem. 43: 1337-1338, 1979.