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| 产品名称： | Aspergillus sojae Sakaguchi et Yamada |
|---|---|
| 商品货号： | TS141330 |
| Deposited As： | Aspergillus sojae Sakaguchi et Yamada, anamorph |
| Strain Designations： | NRRL 6271 |
| Application： | produces L-malic acid produces soy sauce produces succinic acid |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Storage Conditions： | Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section |
| Type Strain： | no |
| Preceptrol®： | no |
| Medium： | ATCC® Medium 325: Malt extract agar (Blakeslees formula) |
| Growth Conditions： | Temperature: 24.0°C |
| Name of Depositor： | NRRL |
| References： | Bercovitz A, et al. Localization of pyruvate carboxylase in organic acid-producing Aspergillus strains. Appl. Environ. Microbiol. 56: 1594-1597, 1990. PubMed: 2383004 . . Proc. Oriental Fermented Foods, Taiwan : 1-14, 1980. |