Actinomucor elegans-NRRL 3104

1. Select the appropriate culture medium according to the characteristics of bacteria; 2. Take out as soon as possible after culture and put it into the refrigerator for storage, pay attention to the storage temperature of different bacteria, such as fungi, Vibrio cholerae, etc. need to be stored at room temperature; 3. Record the results of the identification of the strains, including growth, colony characteristics, staining reaction, etc. when preserving the strains; 4. The strain is divided into two sets of storage, one set is used for the preservation of the transmission, and one set is used for the experiments. Regular seed transfer, every 3 generations of identification.

Actinomucor elegans NRRL-3104
A. elegans NRRL-3104
Fermentation Mold NRRL-3104

·Fermented Tofu (Sufu): Used in the production of fermented tofu, enhancing flavor and nutritional value.
·Peptidase Production: Improves the taste of enzyme-hydrolyzed proteins by reducing bitterness.
·Surimi Co-fermentation: Enhances flavor and quality properties of surimi products.
·Plant Growth Promotion: Enhances plant growth and stress resistance in agricultural applications.

·Rhizopus oligosporus: An alternative starter culture for fermented tofu production.
·Monascus purpureus: Used in co-fermentation with A. elegans for improved flavor profiles.
·Protease Enzymes: Complementary enzymes for protein hydrolysis in food processing.
·Custom Fermentation Services: Tailored fermentation processes for specific industrial needs.
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