CICC Number: |
CICC 41355 |
Name: |
Actinomucor elegans |
Specific Uses: |
Production of soy cheese |
CICC Number: |
CICC 41356 |
Name: |
Aspergillus awamori |
Specific Uses: |
Used for saccharification, production of pectinase, submerged fermentation to produce citric acid |
CICC Number: |
CICC 41357 |
Name: |
Aspergillus nigeri |
Specific Uses: |
The strain of producing saccharifying enzyme in Sake production |
CICC Number: |
CICC 41358 |
Name: |
Aspergillus awamori |
Specific Uses: |
Production of amylase and tannic acid |
CICC Number: |
CICC 41359 |
Name: |
Aspergillus awamori |
Specific Uses: |
Production of citric acid |
CICC Number: |
CICC 41360 |
Name: |
Aspergillus awamori |
Specific Uses: |
Production of saccharifying enzyme |
CICC Number: |
CICC 41361 |
Name: |
Aspergillus awamori |
Specific Uses: |
Production of saccharifying enzyme |
CICC Number: |
CICC 41362 |
Name: |
Aspergillus welwitschiae |
Specific Uses: |
Production of amylase and lipase |
CICC Number: |
CICC 41363 |
Name: |
Aspergillus niger |
Specific Uses: |
Production of amylase, lipase, cellulase and citric acid |
CICC Number: |
CICC 41364 |
Name: |
Aspergillus awamori |
Specific Uses: |
Production of organic acids and shochu |