JCM Catalogue

Aspergillus sojae Sakaguchi & K. Yamada ex Murakami 1971

Taxonomy in NCBI database: Eukaryota; Opisthokonta; Fungi; Dikarya; Ascomycota; saccharomyceta; Pezizomycotina; leotiomyceta; Eurotiomycetes; Eurotiomycetidae; Eurotiales; Aspergillaceae.
Taxonomy in MycoBank database: Fungi, Dikarya, Ascomycota, Pezizomycotina, Eurotiomycetes, Eurotiomycetidae, Eurotiales, Aspergillaceae.

12746 <-- IAM 13902 <-- M. A. Klich SRRC 299.
Accessioned in 2004.
=ATCC 9362 =BCRC 30103 =CBS 133.52 =IAM 13902 =IMI 87159 =NRRL 1988 =SRRC 299 =WB 1988.
Medium: 30, 226; Temperature: 25°C; Rehydration fluid: 664.

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Source: Soy sauce koji [6091].
Locality: China [6091].
Quinone: Q-10(H₂) [3208].
G+C (mol%): 49.4 (Bd) [6091].
Production: Tannase and protease.

Related information on delivery / use of the strain

Biosafety level	1	-
Terms and conditions	Not applicable	-
Export control ⁽¹⁾	Controlled
Distribution control in Japan ⁽²⁾	No	-
Genetically modified microorganism	No	-
Technical information	-	-
Additional information	-	-

(1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
(2) in complying with the Plant Protection Law of Japan

Delivery category

Domestic	A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas	-	-

Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.

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