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| FUNGI |  How to read the following data (Example) | |||||||||||||||||||
| Name: | Bulleromyces albus Boekhout & A. Fonseca | |||||||||||||||||||
| DSM No.: | 103971 dsm-103971 dsm103971 dsm 103971 Bulleromyces albus | |||||||||||||||||||
| Strain designation: | ID 16-716-1 | |||||||||||||||||||
| Isolated from: | Sourdough | |||||||||||||||||||
| Country: | Germany Bayern, München | |||||||||||||||||||
| Date of sampling: | 11-7-2016 | |||||||||||||||||||
| Nagoya Protocol Restrictions: | There are NO known Nagoya Protocol restrictions for this strain. | |||||||||||||||||||
| History: | <- A. M. Yurkov, Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH | |||||||||||||||||||
| Cultivation conditions: | Medium 129 , 22°C or Medium 186 , 22°C Complete DSMZ Media List | |||||||||||||||||||
| Summary and additional information: | <- A. M. Yurkov, Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH. Sourdough; Germany, Bayern, München. (Medium 129, 22°C or Medium 186, 22°C). | |||||||||||||||||||
| Risk group: | 1 (provisional classification by DSMZ) | |||||||||||||||||||
| Supplied as: |
Freight and handling charges will be added. See price list. | |||||||||||||||||||
| Other cultures: | All DSMZ cultures of the species | |||||||||||||||||||
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