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| Strain Number: | UAMH 10907 |
|---|---|
| Species Name: | Aspergillus flavus var. oryzae |
| Type: | |
| Synonyms: | Aspergillus oryzae / Eurotium oryzae |
| Taxonomy: | FUNGI Ascomycota, Eurotiomycetes, Eurotiales, Aspergillaceae |
| Strain History: | Christensen, M. (WB 451) -> UAMH |
| Substrate: | Chinese soy sauce | Location: | UNKNOWN (GEO: ?,?) |
| Isolator: | |
| Isolation Date: | 1917 |
| Date Received: | 2008-05-12 |
| Characters: | APPLICATION koji mold used in food fermentation |
| Compounds: | |
| Cross Reference: | ATCC 16868 // CBS 570.65 // NRRL 451 // Thom 4235.15 // WB 451 |
| Pathogenic Potential: | Human: yes | Animal: yes | Plant: no |
| Biosafety Risk Group: | RG1 (check the PHAC ePATHogen Risk Group Database for updates) |
| Regulatory Requirements: | Canadian requesters must provide PHAC Pathogen and Toxin License Number (see: https://www.canada.ca/en/public-health/services/laboratory-biosafety-biosecurity/licensing-program.html) prior to shipment. International requesters must provide all legally required importation documentation prior to shipment. Plant pathogenicity status may be verified by using the USDA Agricultural Research Service (ARS) Fungal Database |
| MycoBank ID: | 130238 |
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