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
Sequenced Data
No DNA sequencing was performed in house on this product.
Name of Depositor
J Harwig
Isolation
Kraft's blue cheese, Canada
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.
Scott PM, et al. Study of conditions for production of roquefortine and other metabolites of Penicillium roqueforti. Appl. Environ. Microbiol. 33: 249-253, 1977. PubMed: 848949
