Aspergillus oryzae (Ahlburg) Cohn, anamorph (ATCC® 20386)

Strain Designations: 460 [FERM-BP 983, FERM-P 1149]  /  Product Format: freeze-dried

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Strain Designations 460 [FERM-BP 983, FERM-P 1149]
Application
produces acid carboxypeptidase
produces acid protease protease (acid)
produces alkaline protease
produces amylase, alpha 1A; salivary Amylase, salivary, alpha-1A
produces carboxymethyl cellulase CM-celluase
produces cytosol aminopeptidase leucine aminopeptidase
produces pectin lyase pectic acid trans-eliminase
produces peptidase
produces protease nonstructural protein 3
produces soy sauce
produces protease inhibitor kojistatin A
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
Medium ATCC® Medium 323: Malt agar medium
Growth Conditions
Temperature: 30.0°C
Sequenced Data
Not available.
Name of Depositor Noda Inst. Sci. Res.
U.S. Patent Number
Disclosure This material is cited in a US or other Patent and may not be used to infringe the claims. Depending on the wishes of the Depositor, ATCC may be required to inform the Patent Depositor of the party to which the material was furnished.
Cross References

Nucleotide (GenBank) : E02376 Preproalkaline protease gene.

Nucleotide (GenBank) : E02318 DNA encoding alkaline protease.

Nucleotide (GenBank) : E05048 DNA encoding neutral protease II.

Nucleotide (GenBank) : E03070 cDNA sequence coding for neutral protease II.

Nucleotide (GenBank) : E03071 cDNA sequence coding for pre-,pro-,neutral protease II.

References

Nakadai T, Nasuno S. Enzyme preparation from extract of wheat bran koji by alcohol precipitation. J. Ferment. Bioeng. 67: 253-257, 1989.

Nakadai T, Nasuno S. Use of glutaminase for soy sauce made by koji or a preparation of proteases from Aspergillus oryzae. J. Ferment. Bioeng. 67: 158-162, 1989.

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

Ida Y, et al. Kojistatin A, a new cysteine protease inhibitor produced by Aspergillus oryzae. Biosci. Biotechnol. Biochem. 60: 1747-1748, 1996.

Nakadai T, Nasuno S. Enzymic hydrolysis of protein by various enzyme preparations. J. Ferment. Technol. 54: 872-884, 1976.

Nakadai T, Nasuno S. Hyperproduction of peptidase and proteinase by mutants of Aspergillus oryzae. J. Ferment. Technol. 55: 273-276, 1977.

Nakadai T, Nasuno S. The action of acid proteinase from Aspergillus oryzae on soybean proteins. Agric. Biol. Chem. 41: 409-410, 1977.

Kakadai T, Nasuno S. Culture conditions of Aspergillus oryzae for production of enzyme preparation. J. Ferment. Technol. 66: 525-533, 1988.

Tatsumi H, et al. Cloning and sequencing of the alkaline protease cDNA from Aspergillus oryzae. Agric. Biol. Chem. 52: 1887-1888, 1988.

Tatsumi H, et al. Autoproteolytic processing and processing-dependent secretion of Aspergillus oryzae alkaline protease in yeast. Agric. Biol. Chem. 55: 3099-3101, 1991.

Notice: Necessary PermitsPermits

These permits may be required for shipping this product:

  • Customers located in the state of Hawaii will need to contact the Hawaii Department of Agriculture to determine if an Import Permit is required. A copy of the permit or documentation that a permit is not required must be sent to ATCC in advance of shipment.
Basic Documentation