Aspergillus oryzae (Ahlburg) Cohn (ATCC® 26666)

Strain Designations: U  /  Product Format: freeze-dried

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Deposited As Aspergillus oryzae (Ahlburg) Cohn, anamorph
Strain Designations U
produces glutamate dehydrogenase
produces miso
produces soy sauce
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
used in the industrial production of Japanese soy sauce and miso
Medium ATCC® Medium 312: Czapek's agar
Growth Conditions
Temperature: 24.0°C
Name of Depositor H Shibuya

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