Fungi



BCRC Number: 30164
Organism: Aspergillus parasiticus
Author: Speare
History: << ATCC << NRRL
Other Collection No.: ATCC 26691 ;BCRC 31490 ;NRRL 2999 ;CBS 921.70 ;JCM 39129
Characterization:
Production aflatoxin M1--M33, M34, M35, M36, M182, M388
aflatoxin G2--M592
aflatoxin G1--M592, M2446
aflatoxin B2--M592
aflatoxin B1--M592, M2446
Others: peroxidase--M17;regulation of aflatoxin production--M2492; inhibition of alfatoxin production by alfastatin A--M2581
Growth Conditions: 24°C
Oxygen Requirement: Aerobic
Biosafety Level: 1
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References



M182
Reiss, J. 1981. Studies on the formation of aflatoxin M1 in bakery products. Z. Lebensm. Unters. -Forsch. 172: 26-29.
M2446
Wei, Q.-K., and T. R. Chen. 1997. Hygroscopic characterization of sesame and it's susceptibility to the growth and toxin production of Aspergillus parasiticus with varying moisture content. Journal of the Chinese Agricultural Chemical Society 35: 561-572.
M33
Shih, C. N., and E. H. Marth. 1973. Aflatoxin produced by Aspergillus parasiticus when incubated in the presence of different gases. J. Milk Food Technol. 36: 421-425.
M34
Rambo, G. W., J. Tuite, and P. Crane. 1974. Preharvest inoculation and infection of dent corn ears with Aspergillus flavus and Aspergillus parasiticus. Phytopathology 64: 797-800.
M35
Aldermann, G. G., C. O. Emeh, and E. H. Marth. 1973. Aflatoxin and rubratoxin produced by Aspergillus parasiticus and Penicillium rubrum when grown independently, associatively, or with P. italicum or Lactobacillus plantarum. Z. Lebensm. Unters. -Forsch. 153: 305-311.
M36
Wyatt, R. D., D. M. Briggs, and P. B. Hamilton. 1973. The effect of dietary aflatoxin on mature broiler breeder males. Poultry Sci. 52: 1119-1123.
M388
Reiss, J. 1982. Comparison of the ability of three Aspergillus strains to form aflatoxin on bakery. Mycopathologia 77: 99-102.
M592
Wei, D. L. and S. C. Jong. 1986. Production of aflatoxins by strains of the Aspergillus flavus group maintained in ATCC. Mycopathologia 93: 19-24.
 

Medium



12
CZAPEK'S AGAR
NaNO33.0g
K2HPO41.0g
MgSO4·7H2O0.5g
KCl0.5g
FeSO4·7H2O0.01g
Sucrose (commercial grade)30.0g
Agar15.0g
Distilled water1.0L
Add sucrose prior to dispensing.

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