Aspergillus oryzae phát triển trên giá thể gạo
Aspergillus oryzae
| NBRC No. | NBRC 30113 | ||
|---|---|---|---|
| Scientific Name of this Strain | Aspergillus oryzae (Ahlburg) Cohn var. oryzae | ||
| Synonymous Name |
| ||
| Type Strain | type | ||
| History | IFO 30113 <- RIB 128 (H. Murakami) | ||
| Other Culture Collection No. | ATCC 22788=CBS 819.72=IFM 48166=KCTC 6596=RIB 128=JCM 2248=MUCL 31310 | ||
| Other No. | |||
| Rehydration Fluid | 707 | ||
| Medium | 1 | ||
| Cultivation Temp. | 25 C | ||
| Source of Isolation | koji | ||
| Locality of Source | |||
| Country of Origin | Japan | ||
| Biosafety Level | |||
| Applications | Amylase;production Kojic acid;production Sake brewing; | ||
| Mating Type | |||
| Genetic Marker | |||
| Plant Quarantine No. | |||
| Animal Quarantine No. | |||
| Herbarium No. | |||
| Restriction | |||
| Comment | |||
| References | 2415,2416,2419 | ||
| Sequences | ITS-LSU rDNA D1D2 LSU rDNA D1D2 |
