Fungi



BCRC Number: 30171 Add To Bookmark
Organism: Aspergillus tamarii
Author: Kita
History: << NRRL << C. Thom 4235. I 2 << Round
Other Collection No.: ATCC 16865 ;CBS 575.65 ;IFO 4099 ;IMI 91888 ;LSHB AC.26 ;NCTC 599 ;NRRL 429 ;WB 429 ;IMI 321319
Source: soy sauce
Isolated Info:
    Isolated location: China
Characterization:
Production : soy sauce
Others: metabolism of the Soy isoflavones daidzein and genistein--M2815
Growth Conditions: 25°C
Oxygen Requirement: Aerobic
Biosafety Level: 1
Shipping/Field/Price:
Freeze-Dried for all NTD$ 2500 Order this item


References



M2815
Chang, T.-S., H.-Y. Ding, S. S.-K. Tai, and C.-Y. Wu. 2007. Metabolism of the soy isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods. Biosci. Biotechnol. Biochem. 5: 1330-1333.

Medium



12
CZAPEK'S AGAR
NaNO33.0g
K2HPO41.0g
MgSO4·7H2O0.5g
KCl0.5g
FeSO4·7H2O0.01g
Sucrose (commercial grade)30.0g
Agar15.0g
Distilled water1.0L
Add sucrose prior to dispensing.
184
MALT EXTRACT AGAR III
Malt extract20.0g
Agar15.0g
Distilled water1.0L

Tags



Bioresource Collection and Research Center

331, Shih-Pin Rd., Hsinchu 300193, Taiwan

Phone: +886-3-5223191

E-mail: bcrcweb@firdi.org.tw

Copyright © 2018.BCRC All rights reserved.

web maintainance: +886-3-5223191 ext 572

Privacy Policy        Cookie