| Product Number | TS459675 |
| Strain Number | CICC 41125 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Aspergillus niger |
| Organism Type | Fungi |
| History of Deposit | ←Chinese Academy of Inspection and Quarantine (10607)←Guangdong Entry-Exit Inspection and Quarantine Bureau |
| Date of Isolation | |
| Isolated From | Soy sauce chicken |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 25-28℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS459675 |
| Strain Number | CICC 41125 |
| WDCM number of Culture Collection | 582 |
| Organism Name | Aspergillus niger |
| Organism Type | Fungi |
| History of Deposit | ←Chinese Academy of Inspection and Quarantine (10607)←Guangdong Entry-Exit Inspection and Quarantine Bureau |
| Date of Isolation | |
| Isolated From | Soy sauce chicken |
| Geographic Origin | China |
| Nomenclatural status of the strain | No |
| Optimum Temperature for Growth | 25-28℃ |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |