Fungi



BCRC Number: 30235 Add To Bookmark
Organism: Aspergillus oryzae
Author: (Ahlburg) Cohn
History: << ATCC << K. Haneda 15043
Other Collection No.: ATCC 26831
Source: koji used for sake brewing
Characterization:
Biotransformation : L-tyrosine to 3, 4-dihydroxy-L-phenylalanine--M401;
Production : sake
Growth Conditions: 24°C
Oxygen Requirement: Aerobic
Biosafety Level: 1
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References



M401
Haneda, K., and I. Takeda. 1974. Activation of the enzyme of Aspergillus oryzae catalyzing the conversion of L-tyrosine to 3,4-dihydroxy-L-phenylalanine. J. Ferment. Technol. 52: 106-113.

Medium



184
MALT EXTRACT AGAR III
Malt extract20.0g
Agar15.0g
Distilled water1.0L
30
MALT AGAR (DIFCO 0024)
Malt extract30.0g
Agar15.0g
Distilled water1.0L

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