Absidia atrospora Naganishi et Hirahara, teleomorph (ATCC® 22617)

Strain Designations: [CBS 518.71]  /  Product Format: freeze-dried

Strain Designations [CBS 518.71]
Biosafety Level 1
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
Max Temperature: 26.0°C
Min 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.