| CICC No. | Name | Application | Medium No. | Culture Temp. | Price(USD) | Actions |
|---|---|---|---|---|---|---|
| 2001 | Aspergillus oryzae | Making saccharification, soy sauce koji | CM0077 | 25℃ | 150 | inquiry|View |
| 2002 | Aspergillus oryzae | Making saccharification, soy sauce koji | CM0077 | 25℃ | 150 | inquiry|View |
| 2005 | Aspergillus oryzae | Making saccharification, soy sauce koji | CM0077 | 25℃ | 150 | inquiry|View |
| 2011 | Aspergillus oryzae | Making saccharification | CM0084 | 30℃ | 150 | inquiry|View |
| 2012 | Aspergillus oryzae | Making saccharification (Sake ) | CM0077 | 28-30℃ | 150 | inquiry|View |
| 2013 | Aspergillus oryzae | Making saccharification | CM0077 | 28-30℃ | 150 | inquiry|View |
| 2014 | Aspergillus oryzae | Production of miso, brewing soy sauce and soybean paste | CM0077 | 28-30℃ | 150 | inquiry|View |
| 2016 | Aspergillus oryzae | Brewing soy sauce | CM0077 | 30℃ | 150 | inquiry|View |
| 2022 | Aspergillus oryzae | Brewing soy sauce | CM0077 | 28-30℃ | 150 | inquiry|View |
| 2023 | Aspergillus oryzae | Brewing soy sauce | CM0077 | 25-28℃ | 150 | inquiry|View |
