Aspergillus sojae Sakaguchi et Yamada, anamorph (ATCC® 46250)

Strain Designations: NRRL 6271  /  Product Format: freeze-dried

Strain Designations NRRL 6271
produces L-malic acid
produces soy sauce
produces succinic acid
Biosafety Level 1
Product Format freeze-dried
Storage Conditions Frozen: -80°C or colder
Freeze-Dried: 2°C to 8°C
Live Culture: See Propagation Section
Type Strain no
Preceptrol® no
Medium Medium 325: Malt extract agar (Blakeslee's formula)
Growth Conditions
Temperature: 24.0°C
Name of Depositor NRRL

Bercovitz A, et al. Localization of pyruvate carboxylase in organic acid-producing Aspergillus strains. Appl. Environ. Microbiol. 56: 1594-1597, 1990. PubMed: 2383004

. . Proc. Oriental Fermented Foods, Taiwan : 1-14, 1980.