Fungi



BCRC Number: 30120 Add To Bookmark
Organism: Aspergillus oryzae
Author: (Ahlburg) Cohn
History: << ATCC << NRRL
Other Collection No.: ATCC 11494 ;IMI 052145 ;NRRL 2220
Source: soy sauce koji
Characterization:
Production : soy sauce
protease--M24;
Others: atypical strain
Growth Conditions: 24°C
Oxygen Requirement: Aerobic
Biosafety Level: 1
Shipping/Field/Price:
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References



M24
Dworschack, R. G., H. J. Koepsell, and A. A. Lagoda. 1952. Proteolytic enzymes of microorganisms: Evaluation of proteinases produced by molds of the Aspergillus flavus-oryzae group in submerged culture. Arch. Biochem. Biophys. 41: 48-60.

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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