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Aspergillus oryzae (Ahlburg) Cohn (ATCC® 14895™)

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

Deposited As Aspergillus oryzae (Ahlburg) Cohn, anamorph
Strain Designations NRRL 1989 [CBS 134.52, NBIR 2016]
Application
produces miso
produces soy sauce
produces taka-diastase koji
produces koji for fermented food products
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
Comments
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
Isolation
soy sauce
Cross References

Nucleotide (GenBank) : Y16967 Aspergillus oryzae aflR gene.

References

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.