Mushroom



BCRC Number: 37850
Organism: Antrodia cinnamomea
Author: T.T. Chang & W.N. Chou
Synonymy: Taiwanofungus camphoratus, Antrodia camphorata, Ganoderma camphoratum
Chinese Name: 樟芝,牛樟菇
History: << kuo-Ping, Chiu 邱國平 中央研究院
Other Collection No.: kpc-Ac03
Source: 牛樟樹幹
Isolated Info:
    Isolated location: Nanton Xi-Luan mountain (南投縣西巒大山西側)
Growth Conditions: 25°C 14 day(s)
Oxygen Requirement: Aerobic
Local Strain: YES
Type Strain: NO
Biosafety Level: 1
Shipping/Field/Price:
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References



M1001
Chang, T. T. and W. N. Chou 1995. Antrodia cinnamomea sp. nov. on Cinnamomum kanehirai in Taiwan. Mycol. Res. 99:756-758.
M1193
Wu, S. H., W. N. Chou, Y. Z. Wang, and B. C. Wang. 2000. The Cultural Atlas of Potentially Edible and Medicinal Fungi in Taiwan. Food Industry Research and Development Institute. Hsinchu. Taiwan. R. O. C.
M1218
Chang, T.T. and W.N. Chou. 2004. Antrodia cinnamomea reconsidered and A. salmonea sp. nov. on Cunninghamia konishii in Taiwan. Bot. Bull. Acad. Sin. 45: 347-352.
 

Medium



25
MALT EXTRACT AGAR I (Blakeslee's Formula)
Glucose20.0g
Peptone1.0g
Agar20.0g
Distilled water1.0L
Malt extract20.0g
Add glucose prior to sterilization.
36
POTATO DEXTROSE AGAR (PDA)
Diced potatoes200.0 g
Glucose20.0 g
Agar15.0 g
Distilled water1.0 L
Boil finely diced potatoes in 500 ml of water until thoroughly cooked, filter through cheesecloth and add water to filtrate to 1.0 L. The agar is dissolved in the filtrate by heating, and the glucose is added prior to sterilization.

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