Aspergillus oryzae (Ahlburg) Cohn 拉丁名
ATCC 14895 编号
Deposited As Aspergillus oryzae (Ahlburg) Cohn, anamorph
Strain Designations 菌种别名 NRRL 1989 [CBS 134.52, NBIR 2016]
Biosafety Level 安全等级 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format 提供形式 freeze-dried
Type Strain 模式菌株 no
Preceptrol no
Comments 注释
cellulase and exo-amylase in soy sauce fermentation
amyloglucosidase and maltose activities
Medium 培养基 ATCC Medium 325: Malt extract agar (Blakeslee's formula)
Growth Conditions 生长条件
Temperature 培养温度 : 26.0°C
Name of Depositor 寄存者 NRRL
Chain of Custody 来源国家 ATCC <<--NRRL<<--P.S. King NBIR 2016
Isolation 分离基物 soy sauce
Cross References
Nucleotide (GenBank) : Y16967 Aspergillus oryzae aflR gene.
References 参考文献
Mizunuma T, et al. Process for producing koji for fermented food products. US Patent 4,028,470 dated Jun 7 1977
. . J. Food Technol. 18: 543-548, 1981.
Lockwood LB. The production of Chinese soya sauce. Soybean Dig. 7: 10-11, 1947.
Goel SK, Wood BJ. Cellulase and exo-amylase in experimental soy sauce fermentations. J. Food Technol. 13: 243-247, 1978.