Absidia griseola Naganishi et Hirahara, teleomorph (ATCC® 20430)

Product Format: freeze-dried

Application
produces alpha-galactosidase
Biosafety Level 1
Product Format freeze-dried
Type Strain yes RefNaganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970.
Preceptrol® no
Growth Conditions
Temperature: 24.0°C
Name of Depositor Hokkaido Sugar Co., Ltd.
Chain of Custody
ATCC <<--Hokkaido Sugar Co., Ltd.<<--H. Naganishi
Isolation
soy sauce koji, Japan
References

Narita S, et al. Method for manufacture of alpha-galactosidase by microorganism. US Patent 3,957,578 dated May 18 1976

Naganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970.

type strain

Naganishi H, Hirahara S. Two new species of the Absidia genus isolated from "Kurone" developed during the manufacture of soy sauce koji. Bull. Hiroshima Jogakuin Coll. 20: 13-17, 1970.