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.
Nucleotide (GenBank) : Y16967 Aspergillus oryzae aflR gene.
Mizunuma T, et al. Process for producing koji for fermented food products. US Patent 4,028,470 dated Jun 7 1977
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Lockwood LB. The production of Chinese soya sauce. Soybean Dig. 7: 10-11, 1947.
Goel SK, Wood BJ. Cellulase and exo-amylase in experimental soy sauce fermentations. J. Food Technol. 13: 243-247, 1978.
