Aspergillus oryzae-931433

Aspergillus oryzae-931433 is a strain of fungi that has been widely used in traditional fermentation processes for centuries. Also known as koji mold, it plays a crucial role in the production of soy sauce, miso, and other fermented foods.
This particular strain, 931433, is highly regarded for its robust fermentation capabilities and consistent performance. It is a key player in the deep fermentation process of soy sauce, contributing to the rich flavors and aromas that are characteristic of high-quality products.
The use of Aspergillus oryzae dates back to ancient times in East Asia, where it was discovered and utilized for its unique ability to break down complex carbohydrates and proteins into simpler compounds, enhancing the taste and nutritional value of fermented foods.
Over the years, modern science has unraveled the biochemical pathways of this fungus, revealing its potential applications beyond traditional food fermentation. It is now recognized for its ability to produce a wide range of enzymes and metabolites that can be harnessed for industrial and biotechnological purposes.

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.

Robust Fermentation: Aspergillus oryzae-931433 excels in deep fermentation processes, ensuring consistent and high-quality results.
Versatile Applications: Beyond soy sauce, this strain can be utilized in the production of other fermented products, such as miso, sake, and fermented vegetables.
High Enzyme Activity: The strain produces a variety of enzymes, including amylases, proteases, and lipases, which facilitate the breakdown of complex substrates.
Stable and Reliable: The strain is known for its stability and reliability, making it a preferred choice for industrial fermentation processes.
Enhanced Flavor Profiles: The fermentation process using Aspergillus oryzae-931433 results in rich and complex flavor profiles, enhancing the sensory experience of the final product.

Optimized for Industrial Use: Aspergillus oryzae-931433 has been specifically optimized for industrial fermentation, ensuring high yield and efficiency.
Consistent Quality: The strain provides consistent quality in fermentation, reducing variability and ensuring reliable results.
Cost-Effective: Its robust performance and high yield make it a cost-effective solution for large-scale production.
Scientifically Validated: The strain has been extensively studied and validated for its performance in various fermentation processes, providing a reliable and scientifically backed choice.
Support for Customization: CD BioSustainable offers support for customization, allowing clients to tailor the strain to their specific needs and applications.

In the field of fermentation and biotechnology, there are several products that complement Aspergillus oryzae-931433. For instance, other strains of Aspergillus, such as Aspergillus niger and Aspergillus sojae, are also widely used for their unique fermentation capabilities. Additionally, products like fermentation media, enzyme kits, and microbial culture supplies are essential for optimizing fermentation processes. If you are interested in these related products or require customization services, please feel free to contact us directly.