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

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

Strain Designations NRRL 6271
Application
produces L-malic acid
produces soy sauce
produces succinic acid
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
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 ATCC® Medium 325: Malt extract agar (Blakeslee's formula)
Growth Conditions
Temperature: 24.0°C
Name of Depositor NRRL
References

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.