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

Product Format: freeze-dried

Permits and Restrictions

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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
Medium Medium 336: Potato dextrose agar (PDA)
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.

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