Chain of Custody
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ATCC <<--NRRL<<--P.S. King NBIR 2016
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Cross References
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Nucleotide (GenBank) :
Y16967
Aspergillus oryzae aflR gene.
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References
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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.
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