Production of bacterial koji for Chinese soy sauce
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
Preceptrol®
no
Type Strain
no
Medium
ATCC® Medium 416: Lactobacilli MRS Agar/Broth
Growth Conditions
Temperature: 37.0°C
Name of Depositor
NRRL
References
Industrial microbiology, 3rd. ed. New York: McGraw-Hill; 1959.
