| 产品名称： | Aspergillus oryzae (Ahlburg) Cohn |
|---|---|
| 商品货号： | TS141682 |
| Deposited As： | Aspergillus oryzae (Ahlburg) Cohn, anamorph |
| Strain Designations： | NRRL 1989 CBS 134.52, NBIR 2016 |
| Biosafety Level： | 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： | freeze-dried |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | cellulase and exo-amylase in soy sauce fermentation amyloglucosidase and maltose activities |
| Medium： | ATCC® Medium 325: Malt extract agar (Blakeslees formula) |
| Growth Conditions： | Temperature: 26.0°C |
| Name of Depositor： | NRRL |
| Chain of Custody： | ATCC < |
| Isolation： | soy sauce |
| Cross References： | Nucleotide (GenBank) : Y16967 Aspergillus oryzae aflR gene. |
| References： | 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. |
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| 产品名称： | Aspergillus oryzae (Ahlburg) Cohn |
|---|---|
| 商品货号： | TS141682 |
| Deposited As： | Aspergillus oryzae (Ahlburg) Cohn, anamorph |
| Strain Designations： | NRRL 1989 CBS 134.52, NBIR 2016 |
| Biosafety Level： | 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： | freeze-dried |
| Type Strain： | no |
| Preceptrol®： | no |
| Comments： | cellulase and exo-amylase in soy sauce fermentation amyloglucosidase and maltose activities |
| Medium： | ATCC® Medium 325: Malt extract agar (Blakeslees formula) |
| Growth Conditions： | Temperature: 26.0°C |
| Name of Depositor： | NRRL |
| Chain of Custody： | ATCC < |
| Isolation： | soy sauce |
| Cross References： | Nucleotide (GenBank) : Y16967 Aspergillus oryzae aflR gene. |
| References： | 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. |
