Aspergillus oryzae (Ahlburg) Cohn, anamorph (ATCC® 14895)

Strain Designations: NRRL 1989 [CBS 134.52, NBIR 2016]  /  Product Format: freeze-dried

Permits and Restrictions

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Strain Designations NRRL 1989 [CBS 134.52, NBIR 2016]
produces miso
produces soy sauce
produces taka-diastase koji
produces koji for fermented food products
Biosafety Level 1
Product Format freeze-dried
Type Strain no
Preceptrol® no
cellulase and exo-amylase in soy sauce fermentation
amyloglucosidase and maltose activities
Medium ATCC® Medium 325: Malt extract agar (Blakeslee's formula)
Growth Conditions
Temperature: 26.0°C
Name of Depositor NRRL
Chain of Custody
ATCC <<--NRRL<<--P.S. King NBIR 2016
soy sauce
Cross References

Nucleotide (GenBank) : Y16967 Aspergillus oryzae aflR gene.


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.

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