Fungi



BCRC Number: 30222 Add To Bookmark
Organism: Aspergillus oryzae
Author: (Ahlburg) Cohn
History: << ATCC << S. Hara RIB 203-27
Other Collection No.: ATCC 44193
Source: sake-koji
Characterization:
Function : antioxidative activity--M2814;
antimutagenic effects--M2813;
Production : sake--M403;
Others: does not produce deferriferrichrome--M404
Growth Conditions: 24°C
Oxygen Requirement: Aerobic
Biosafety Level: 1
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References



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.
M403
Hara, S., S. Sugama, K. Hongo, T. Oba, Y. Hasegawa, and H. Murakami. 1974. Isolation of deferriferrichrome-non-producing mutants of sake-koji molds and their mycological characteristics. J. Ferment. Technol. 52: 306-313.
M404
Hara, S., S. Sugama, T. Furusawa, and K. Hongo. 1974. Pilot scale brewing of sake using deferriferrichrome-non-producing mutants of koji molds. J. Ferment. Technol. 52: 314-320.

Medium



184
MALT EXTRACT AGAR III
Malt extract20.0g
Agar15.0g
Distilled water1.0L
25
MALT EXTRACT AGAR I (Blakeslees Formula)
Glucose20.0g
Peptone1.0g
Agar20.0g
Distilled water1.0L
Malt extract20.0g
Add glucose prior to sterilization.

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