Fungi



BCRC Number: 30103 Add To Bookmark
Organism: Aspergillus sojae
Author: Sakagushi & Yamada
History: << ATCC << NRRL << P. S. King (NBIR)
Other Collection No.: ATCC 9362 ;CBS 133.52 ;BCRC 31489 ;IMI 087159 ;NRRL 1988 ;WB 1988
Source: soy sauce
Isolated Info:
    Isolated location: China
Characterization:
Function : antioxidative activity--M2814;
antimutagenic effects--M2813;
Production : soy sauce
tannase
phytase--M2357;
protease--M2447;
lipase--M2447;
acid phosphatase--M2357;
Fermentation : Lathyrus sativus seed--M2358;
Taxonomy : --M2121;
Others: does not produce aflatoxin on cowpeas and rice--M472,M473,M474;sequence of aflR gene--M2448
Growth Conditions: 24°C
Oxygen Requirement: Aerobic
Biosafety Level: 1
Shipping/Field/Price:
Freeze-Dried for all NTD$ 2500 Order this item


References



M2357
Shimizu, M. 1993. Purification and characterization of phytase and acid phosphatase produced by Aspergillus oryzae K1. Biosci. Biotechnol. Biochem. 57: 1364-1365.
M2358
Kuo, Y.-H., H.-M. Bau, B. Quemener, J. K. Khan, and F. Lambein. 1995. Solid-State fermentation of Lathyrus sativus seeds using Aspergillus oryzae and Rhizopus oligosporus sp T-3 to eliminate the neurotoxin @b-ODAP without loss of nutritional value. J. Sci. Food Agric. 69: 81-89.
M2447
Trigueros, G., M. L. Garcia, C. Casas, J. A. Oronez, and M. D. Selgas. 1995. Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages. Zeitschrift Fuer Lebensmittel-Untersuchung und -Forschung 201: 298-302.
M2813
Hung, Y.-H., H.-Y. Huang, and C.-Ch. Chou. 2007. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans. Int. J. Food Microbiol. 118: 62-68.
M2814
Lee, I-H., Y.-H. Hung, and C.-C. Chou. 2008. Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean. Int. J. Food Microbiol. 121: 150-156.

Medium



184
MALT EXTRACT AGAR III
Malt extract20.0g
Agar15.0g
Distilled water1.0L
36
POTATO DEXTROSE AGAR (PDA)
Diced potatoes200.0 g
Glucose20.0 g
Agar15.0 g
Distilled water1.0 L
Boil finely diced potatoes in 500 ml of water until thoroughly cooked, filter through cheesecloth and add water to filtrate to 1.0 L. The agar is dissolved in the filtrate by heating, and the glucose is added prior to sterilization.

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