Aspergillus flavus var. columnaris Raper et Fennell
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2. From a single test tube of sterile distilled water (5 to 6 ml), withdraw approximately 0.5 to 1.0 ml with a sterile pipette and apply directly to the pellet. Stir to form a suspension.
3. Aseptically transfer the suspension back into the test tube of sterile distilled water.
4. Let the test tube sit at room temperature (25°C) undisturbed for at least 2 hours; overnight rehydration is recommended.
5. Mix the suspension well. Use several drops to inoculate recommended solid or liquid medium.
6. Incubate cultures at recommended temperature.
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Impoolsup A, et al. Isolation of alkaline and neutral proteases from Aspergillus flavus var. columnaris, a soy sauce koji mold. Appl. Environ. Microbiol. 42: 619-628, 1981.
Bhumiratana A, et al. Isolation and analysis of molds from soy sauce koji in Thailand. Appl. Environ. Microbiol. 39: 430-435, 1980.