Aspergillus sojae Sakaguchi et Yamada, anamorph (ATCC® 20387)

Strain Designations: 1-112  /  Product Format: freeze-dried

Strain Designations 1-112
Application
produces soy sauce
produces koji for fermented food products
Biosafety Level 1
Product Format freeze-dried
Type Strain no
Preceptrol® no
Medium ATCC® Medium 323: Malt agar medium
Growth Conditions
Temperature: 30.0°C
Name of Depositor Noda Inst. Sci. Res.
References

Nakadai T, et al. Process for manufacturing soy sauce using enzymatic preparation(s). US Patent 3,914,436 dated Oct 21 1975

Mizunuma T, et al. Process for producing koji for fermented food products. US Patent 4,028,470 dated Jun 7 1977