CICC Number: |
CICC 40062 |
Name: |
Aspergillus oryzae |
Specific Uses: |
Brewing soybean sauce |
CICC Number: |
CICC 40063 |
Name: |
Aspergillus niger |
Specific Uses: |
Strain of producing the citric acid |
CICC Number: |
CICC 40064 |
Name: |
Aspergillus niger |
Specific Uses: |
Utilizing batata starch submerged fermentation to produce citric acid |
CICC Number: |
CICC 40065 |
Name: |
Aspergillus niger |
Specific Uses: |
Utilizing sugar cane molasses submerged fermentation to produce citric acid |
CICC Number: |
CICC 40066 |
Name: |
Aspergillus niger |
Specific Uses: |
Utilizing sugar cane molasses shallow tray fermentation to produce citric acid |
CICC Number: |
CICC 40067 |
Name: |
Aspergillus niger |
Specific Uses: |
Used for fermenting liquid koji to produce alcohol |
CICC Number: |
CICC 40068 |
Name: |
Aspergillus niger |
Specific Uses: |
Used for pit mud fermentation of liquor |
CICC Number: |
CICC 40069 |
Name: |
Aspergillus phoenicis |
Specific Uses: |
Utilizing molasses to produce citric acid |
CICC Number: |
CICC 4007 |
Name: |
Penicillium rubens |
Specific Uses: |
|
CICC Number: |
CICC 40070 |
Name: |
Aspergillus oryzae |
Specific Uses: |
The strain of producing saccharifying enzyme in Chinese Baijiu |