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
frozen
Type Strain
no
Preceptrol®
no
Comments
Heat-resistance of the spores increases with their age
Medium
ATCC® Medium 2093: Malt Yeast Extract 50% Glucose Agar (MY50G)
ATCC® Medium 2093: Malt Yeast Extract 50% Glucose Agar (MY50G)
ATCC® Medium 347: YM (ATCC medium 200) with 400 g sucrose
Growth Conditions
Temperature: 25.0°C
Name of Depositor
JL Kinderlerer
Special Collection
NCRR Contract
Isolation
dark chocolate bar with almonds, Sheffield, England
References
Kinderlerer JL. The effect of age on the thermal resistance of arthroconidia from Chyrsosporium inops. Lett. Appl. Microbiol. 23: 359-362, 1996.
Kinderlerer JL. Czapek Casein 50% Glucose (CZC50G): a new medium for the identification of foodborne Chrysosporium spp.. Lett. Appl. Microbiol. 21: 131-136, 1995. PubMed: 7639994
Kinderlerer JL. Chrysosporium species, potential spoilage organisms of chocolate. J. Appl. Microbiol. 83: 771-778, 1997. PubMed: 9449815
