Aspergillus sojae Sakaguchi et Yamada, anamorph (ATCC® 20387)

Strain Designations: 1-112  /  Product Format: freeze-dried

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Strain Designations 1-112
produces soy sauce
produces koji for fermented food products
Biosafety Level 1
Product Format freeze-dried
Type Strain no
Preceptrol® no
Medium ATCC® Medium 323: Malt agar medium
Growth Conditions
Temperature: 30.0°C
Name of Depositor Noda Inst. Sci. Res.

Nakadai T, et al. Process for manufacturing soy sauce using enzymatic preparation(s). US Patent 3,914,436 dated Oct 21 1975

Mizunuma T, et al. Process for producing koji for fermented food products. US Patent 4,028,470 dated Jun 7 1977

Notice: Necessary PermitsPermits

These permits may be required for shipping this product:

  • Customers located in the state of Hawaii will need to contact the Hawaii Department of Agriculture to determine if an Import Permit is required. A copy of the permit or documentation that a permit is not required must be sent to ATCC in advance of shipment.
Basic Documentation