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Aspergillus oryzae

Aspergillus oryzae is essential to the fermentation processes because of its ability to secrete large amounts of various degrading enzymes, which allows it to decompose the proteins of various starches into sugars and amino acids. It is characterized by a round vesicle with extending conodial chains, which appear as white and fluffy strands on the substrate that the fungi inhabit.


Properties:

Appearance Powder
Potency 10 – 50 billion cfu/g
Optimum temperature 30oC – 40oC
Storage Cool and dry place, away from sunlight
Shelflife 36 months
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Aspergillus oryzae is essential to the fermentation processes because of its ability to secrete large amounts of various degrading enzymes, which allows it to decompose the proteins of various starches into sugars and amino acids. It is characterized by a round vesicle with extending conodial chains, which appear as white and fluffy strands on the substrate that the fungi inhabit.


Properties:

Appearance Powder
Potency 10 – 50 billion cfu/g
Optimum temperature 30oC – 40oC
Storage Cool and dry place, away from sunlight
Shelflife 36 months

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Aspergillus oryzae