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
Does not produce mycophenolic acid.
Medium
ATCC® Medium 325: Malt extract agar (Blakeslee's formula)
Growth Conditions
Temperature: 24.0°C
Name of Depositor
M Teuber
Chain of Custody
ATCC <<--M Teuber<<--G. Engel
Isolation
Gorgonzola cheese, Italy
References
Engel G, et al. Strain-specific synthesis of mycophenolic acid by Penicillium roqueforti in blue-veined cheese. Appl. Environ. Microbiol. 43: 1034-1040, 1982.
