Target | A. oryzae |
Immunogen | Aspergillus oryzae |
Species Reactivity | A. oryzae |
Application | WB, ELISA, IHC, FuncS, Cell Penetration |
Clone | WJ157 |
Host Animal | Llama |
Isotype | sdAb |
Clonality | Monoclonal |
Class | Primary |
Concentration | 1 mg/mL |
Conjugation | Unconjugated |
Storage Condition | Store at 4°C for short term (1-2 weeks). Aliquot and store at -20°C for long term. Avoid repeated freeze/thaw cycles. |
Target Background | Aspergillus oryzae is a filamentous fungus (a mold). It is used in various East Asian cuisines to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū. The domestication of A. oryzae occurred at least 2000 years ago. A. oryzae is also used for the production of rice vinegars. Dr. Eiji Ichishima of Tohoku University called the kōji fungus a "national fungus" (kokkin) in the journal of the Brewing Society of Japan, because of its importance not only for making the koji for sake brewing, but also for making the koji for miso, soy sauce, and a range of other traditional Japanese foods. His proposal was approved at the society's annual meeting in 2006. |
Target Synonym | A. oryzae; Aspergillus oryzae; filamentous fungus; alcoholic beverages |
If you can't find your product on this list? Please directly send email to
For Research Use Only. Not for diagnostic or therapeutic applications.
Enter your email here to subscribe.
Submit
Follow us on