Aspergillus oryzae (Ahlburg) Cohn, anamorph (ATCC® 26666)

Strain Designations: U  /  Product Format: freeze-dried

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Strain Designations U
Application
produces glutamate dehydrogenase
produces miso
produces soy sauce
Biosafety Level 1
Product Format freeze-dried
Type Strain no
Preceptrol® no
Comments
used in the industrial production of Japanese soy sauce and miso
Medium Medium 312: Czapek's agar
Growth Conditions
Temperature: 24.0°C
Name of Depositor H Shibuya
References

Sinohara H. Stimulation of induction of glucose dehydrogenase by homologous series of aliphatic alcohols in dormant spores of Aspergillus oryzae. Experientia 29: 32-33, 1973. PubMed: 4729444

Sinohara H. Effect of o-phenathroline on the induction of glucose dehydrogenase in Aspergillus oryzae. Biochem. Biophys. Res. Commun. 33: 197-202, 1968. PubMed: 5722214

Sinoara H. Induction of enzymes in dormant spores of Aspergillus oryzae. II. Effects of some aliphatic and aromatic alcohols. Biochim. Biophys. Acta 224: 541-552, 1970. PubMed: 5498085

Sinohara H. Induction of enzymes in dormant spores of Aspergillus oryzae. IV. Effects of ethidium, aminoacridines, and related compounds. Biochim. Biophys. Acta 299: 662-668, 1973. PubMed: 4708042

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