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Fungi



BCRC Number: 30428
Organism: Aspergillus oryzae
Author: (Ahlburg) E. Cohn
History: << ATCC << H. Murakami RIB 128
Other Collection No.: ATCC 22788 ;CBS 819.72 ;IFO 30113 ;JCM 2248 ;NJK 72
Source: rice koji for making sake
Isolated Info:
    Isolated location: Japan
Local Strain: NO
Characterization:
Degradation of : carbamide--M2153;
Production of : urease--M2153;
tyrosinase--M599;
protyrosinase--M599;
kojic acid--M2352;
galactomannan-protein--M2353;
deferriferrichrome--M185;
acid carboxypeptidase--M185;
acid protease--M600;
glucoamylase--M185;
amylase--M185;
Taxonomy --M66, M600;
Others: aflatoxin not produced--M2298;a homolog of PdcA--M2445; type strain of Aspergillus oryzae var. viridis/--M2209
Growth Conditions: 24°C
Oxygen Requirement: Aerobic
Biosafety Level: 1
Type Strain: NO
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References



M185
Okazaki, N., I. Fukaya, S. Sugama, and T. Tanaka. 1981. Influence of rice grain components on koji-mold growth and enzyme production. Hakkokogaku 59: 491-500.
M2153
Oyashiki H et al. 1991. Screening for strain of Aspergillus oryzae that degrade carbamide for use in sake brewing J. Ferment. Bioeng. 71: 126-127
M2209
Samson, R.A., and W. Gams. 1985. Typification of the species of Aspergillus and associated teleomorphs. In: Samson, R. A., and J. I. Pitt, editors. Advances in Penicillium and Aspergillus systematics. New York, Plenum Press. pp. 31-54.
M2298
Kumeda, Y. and T. Asao. 1996. Single-strand conformation polymorphism analysis of PCR-amplified ribosomal DNA internal transcribed spacers to differentiate species of Aspergillus section Flavi. Appl. Environ. Microbiol. 62: 2947-2952.
M2352
Ogawa, A., Y. Morita, T. Tanaka, T. Sakiyama, and K. Nakanishi. 1995. Production of kojic acid from Aspergillus oryzae var. oryzae by membrane-surface liquid culture. Biotechnol. Tech. 9: 153-156.
M2445
Lee, D. W., J.-S. Koh, H. H. Kim, and K.-S. Chae. 1999. Cloning and nucleotide sequence of one of the most highly expressed genes, a pdcA homolog of Aspergillus nidulans, in Aspergillus oryzae. Biotechnology Letters 21: 139-142.
M599
Ichishima E et al. 1984. Multiple forma of protyrosinase from Aspergillus oryzae and their mode of activation at pH 3.0. Biochim. Biophys. Acta 786: 25-31.
M600
1983. J. Brew. Soc. Jpn. 78: 475-479.
M66
Murakami, H. 1971. Classification of the koji mold. J. Gen. Appl. Microbiol. 17: 281-309.
 

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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