| Product Number | TS469945 |
| Strain Number | BCRC 31646 |
| WDCM number of Culture Collection | 59 |
| Organism Name | Aspergillus oryzae |
| Organism Type | Fungi |
| History of Deposit | << YMMC, D. L. Wei S-3-1 << Lin Chuan Lee Soy Sauce Plant |
| Date of Isolation | |
| Isolated From | fermented black bean |
| Geographic Origin | Taiwan |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 25.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS469945 |
| Strain Number | BCRC 31646 |
| WDCM number of Culture Collection | 59 |
| Organism Name | Aspergillus oryzae |
| Organism Type | Fungi |
| History of Deposit | << YMMC, D. L. Wei S-3-1 << Lin Chuan Lee Soy Sauce Plant |
| Date of Isolation | |
| Isolated From | fermented black bean |
| Geographic Origin | Taiwan |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | 25.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |