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平臺(tái)編號(hào)：bio-104501
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國(guó)際編號(hào)：ATCC 14895
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拉丁屬名： Aspergillus oryzae
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規(guī)格：freeze-dried
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用途：ATCC原裝進(jìn)口
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服務(wù)費(fèi)用：
加載中…… - 訂購(gòu)
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注意事項(xiàng)：僅用于科學(xué)研究或者工業(yè)應(yīng)用等非醫(yī)療目的不可用于人類或動(dòng)物的臨床診斷或治療，非藥用，非食用（產(chǎn)品信息以出庫(kù)為準(zhǔn)）
NRRL 1989米曲霉
Aspergillus oryzae (Ahlburg) Cohn 拉丁名
ATCC 14895 編號(hào)
Deposited As Aspergillus oryzae (Ahlburg) Cohn, anamorph
Strain Designations 菌種別名 NRRL 1989 [CBS 134.52, NBIR 2016]
Biosafety Level 安全等級(jí) 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 提供形式 freeze-dried
Type Strain 模式菌株 no
Preceptrol no
Comments 注釋
cellulase and exo-amylase in soy sauce fermentation
amyloglucosidase and maltose activities
Medium 培養(yǎng)基 ATCC Medium 325: Malt extract agar (Blakeslee's formula)
Growth Conditions 生長(zhǎng)條件
Temperature 培養(yǎng)溫度 : 26.0°C
Name of Depositor 寄存者 NRRL
Chain of Custody 來(lái)源國(guó)家 ATCC <<--NRRL<<--P.S. King NBIR 2016
Isolation 分離基物 soy sauce
Cross References
Nucleotide (GenBank) : Y16967 Aspergillus oryzae aflR gene.
References 參考文獻(xiàn)
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.
