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ATCC9142黑曲黴Aspergillus niger標準菌株菌種 |產品目錄|代理商|上海91麻豆福利视频网生物科技有限公司
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簡單介紹：
ATCC9142黑曲黴Aspergillus niger標準菌株菌種
詳情介紹：
出品公司:ATCC
_菌_種名稱:ATCC 9142, ATCC9142
_菌_種又名:NRRL 599 [Doelger 2, IMI 41874, X-172]
_菌_株類型:Aspergillus niger,黑曲黴
存儲人:NRRL
分離來源:←美國ATCC
產品目錄號:9142
其他保藏庫編號:=ATCC 9142
培養基:ATCC® Medium 200: YM agar or YM brothATCC® Medium 323: Malt agar mediumATCC® Medium 336: Potato dextrose agar (PDA)
生長條件:24-26 ℃,  有氧
生物安_全等級:1
模式_菌_株:否
應用:科研，生產，降解丙烯酸酐，降解蘋果渣，降解啤酒廢水，降解棉花廢料，降解菊粉，降解糖蜜，降解菠蘿廢料，產生12-羥基反式橙花苷，產生18-人-19-諾可的鬆，產生18-人-19-去氫可的鬆，產生丙烯酰9-羥基電影，產生L-蘋果酸，生產檸檬酸檸檬酸，產生葡萄糖酸，產生grindelane二聚體，產生羥基Grindelanes，產生羥基聯苯化合物，產生羥基化類固醇類固醇，產生脂肪酶，還原3,5-二甲氧基肉桂酸，還原3-甲苯甲酸，還原3-甲氧基-8（14）-seco-1,3,5（10），9（11）-雌四烯-14,17-二酮，轉化acronine acronycine，轉化色滿酮，轉化類黃酮，以廢糖蜜為原料生產檸檬酸。
_菌_株特點:
ATCC 9142 Aspergillus niger,黑曲黴
 
參考文獻: Bercovitz A, et al. Localization of pyruvate carboxylase in organic acid-producing Aspergillus strains. Appl. Environ. Microbiol. 56: 1594-1597, 1990. PubMed: 2383004 Schwartz RD. Microbial production of hydroxylated biphenyl compounds. US Patent 4,153,509 dated May 8 1979 Gadsby B, Greenspan G. C-21 hydroxylation products of steroids. US Patent 3,529,000 dated Sep 15 1970 Gibian H, et al. Production of optically active antipodses. US Patent 3,562,112 dated Feb 9 1971 Arfmann HA, Abraham WR. Microbial reduction of aromatic carboxylic acids. Z. Naturforsch. Sect. C Biosesci. 48: 52-57, 1993. Auret BJ, Holland HL. Microbiological 18-hydroxylation of steroids. J. Chem. Soc. Commun. 1195: 1157, 1971. Roukas T. Production of citric acid from beet molasses by immobilized cells of Aspergillus niger. J. Food Sci. 56: 878-880, 1991. Drysdale CR, McKay AM. Citric acid production by Aspergillus niger in surface culture on inulin. Lett. Appl. Microbiol. 20: 252-254, 1995. PubMed: 7766122 Ibrahim AR, Abul-Hajj YJ. Microbiological transformation of chromone, chromanone, and ring A hydroxyflavones. J. Nat. Prod. 53: 1471-1478, 1990. PubMed: 2089118 Tran CT, et al. Selection of a strain of Aspergillus for the production of citric acid from pineapple waste in solid-state fermentation. World J. Microbiol. Biotechnol. 14: 399-404, 1998. Heinrich M, Rehm HJ. Formation of gluconic acid at low pH-values by free and immobilized Aspergillus niger during citric acid fermentation. Eur. J. Appl. Microbiol. Biotechnol. 15: 88-92, 1982. Doelger WP, Prescott SC. Citric acid fermentation. Ind. Eng. Chem. 26: 1142-1149, 1934. Betts RE, et al. Microbial transformations of antitumor compounds. I. Conversion of acronycine to 9-hydroxyacronycine by Cunninghamella echinulata. J. Med. Chem. 17: 599-602, 1974. PubMed: 4829940 Hang YD, Woodams EE. Apple pomace: a potential substrate for citric acid production by Aspergillus niger. Biotechnol. Lett. 6: 763-764, 1984. Roukas T, Kotzekidon P. Production of citric acid from brewery wastes by surface fermentation using Aspergillus niger. J. Food Sci. 51: 225-228, 1986. Hoffmann JJ, et al. Hydroxygrindelane derivatives by microbial transformation. Phytochemistry 27: 2125-2127, 1988. Arfmann HA, et al. Microbial omega-hydroxylation of trans-nerolidol and structurally related sesquiterpenoids. Biocatalysis 2: 59-67, 1988. Roukas T, Alichanidis E. Citric acid production from beet molasses by cell cycle of Aspergillus niger. J. Ind. Microbiol. 7: 71-74, 1991. Hoffmann JJ, et al. Formation of grindelane dimers by microbial transformation. Phytochemistry 31: 3045-3049, 1992. Ibrahim AR, Abul-Hajj YJ. Microbiological transformation of (+/-)-flavanone and (+/-)-isoflavanone. J. Nat. Prod. 53: 644-656, 1990. PubMed: 2213034 Miura S, et al. Prostaglandin chemistry -- IV. Microbiological kinetic resolution and asymmetric hydrolysis of 3,5-diacetoxycyclopent-1-ene. Tetrahedron 32: 1893-1898, 1976. Kiel H, et al. Citric acid fermentation by Aspergillus niger on low sugar concentrations and cotton waste. Appl. Environ. Microbiol. 42: 1-4, 1981. Martinez-Culebras PV, et al. Molecular characterization of the black Aspergillus isolates responsible for ochratoxin A contamination in grapes and wine in relation to taxonomy of Aspergillus section Nigri. Int. J. Food Microbiol. 132: 33-41, 2009. PubMed: 19401261

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