Review



fungal strain r oligosporus  (DSMZ)


Bioz Verified Symbol DSMZ is a verified supplier  
  • Logo
  • About
  • News
  • Press Release
  • Team
  • Advisors
  • Partners
  • Contact
  • Bioz Stars
  • Bioz vStars
    • 88
      Buy from Supplier

    Structured Review

    DSMZ fungal strain r oligosporus
    Fungal Strain R Oligosporus, supplied by DSMZ, used in various techniques. Bioz Stars score: 88/100, based on 6 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/dsm+1964/Rhizopus+microsporus+var%2E+oligosporus/pm33608899-43-0-10
    Average 88 stars, based on 6 article reviews
    fungal strain r oligosporus - by Bioz Stars, 2026-09
    88/100 stars

    Images

    Related Articles

    other:

    Article Title: Biotransformation of the mycotoxin zearalenone by fungi of the genera Rhizopus and Aspergillus.
    Article Snippet: In accordance with the specifications of the DSMZ R. oryzae DSM 908, R. microsporus DSM 1834, DSM 1964, and R. oligosporus CD (Hering et al., 1991) have been chosen, because of their importance for biotechnology as strains applied in tempeh or soy sauce fermentation.

    Article Title: Biotransformation of the mycotoxin zearalenone by fungi of the genera Rhizopus and Aspergillus.
    Article Snippet: Fungal strains and growth conditions Nine different fungal strains of the genera Rhizopus and Aspergillus were used for this study: Rhizopus oryzae (R. oryzae) DSM 906, R. oryzae DSM 907, R. oryzae DSM 908, R. stolonifer DSM 855, R. microsporus var. chinensis DSM 1834, R. microsporus var. oligosporus DSM 1964, and A. oryzae DSM 1864 were obtained from the DSMZ (German Collection of Microorganisms and Cell Cultures, Braunschweig, Germany).



    Similar Products

    rhizopus oligosporus dsm 1964  (ATCC)
    94
    ATCC rhizopus oligosporus dsm 1964
    Rhizopus Oligosporus Dsm 1964, supplied by ATCC, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/dsm+1964/Clone+15+HL-60/10__5937_slash_ffr0___50500-182-0-5
    Average 94 stars, based on 1 article reviews
    rhizopus oligosporus dsm 1964 - by Bioz Stars, 2026-09
    94/100 stars
    		  Buy from Supplier
    oligosporus dsm 1964 r oryzae increase  (ATCC)
    94
    ATCC oligosporus dsm 1964 r oryzae increase
    Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. <t>oligosporus</t> NRRL 2710.
    Oligosporus Dsm 1964 R Oryzae Increase, supplied by ATCC, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/dsm+1964/Clone+15+HL-60/pmc10977329-298-17-11
    Average 94 stars, based on 1 article reviews
    oligosporus dsm 1964 r oryzae increase - by Bioz Stars, 2026-09
    94/100 stars
    		  Buy from Supplier
    r oligosporus dsm 1964  (ATCC)
    94
    ATCC r oligosporus dsm 1964
    Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. <t>oligosporus</t> NRRL 2710.
    R Oligosporus Dsm 1964, supplied by ATCC, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/dsm+1964/Clone+15+HL-60/pmc10977329-233-21-26
    Average 94 stars, based on 1 article reviews
    r oligosporus dsm 1964 - by Bioz Stars, 2026-09
    94/100 stars
    		  Buy from Supplier
    fungal strain r oligosporus  (DSMZ)
    88
    DSMZ fungal strain r oligosporus
    Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. <t>oligosporus</t> NRRL 2710.
    Fungal Strain R Oligosporus, supplied by DSMZ, used in various techniques. Bioz Stars score: 88/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/dsm+1964/Rhizopus+microsporus+var%2E+oligosporus/pm33608899-43-0-10
    Average 88 stars, based on 1 article reviews
    fungal strain r oligosporus - by Bioz Stars, 2026-09
    88/100 stars
    		  Buy from Supplier
    dsm 1964  (ATCC)
    94
    ATCC dsm 1964
    Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. <t>oligosporus</t> NRRL 2710.
    Dsm 1964, supplied by ATCC, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/dsm+1964/Clone+15+HL-60/pmc07762570-94-19-16
    Average 94 stars, based on 1 article reviews
    dsm 1964 - by Bioz Stars, 2026-09
    94/100 stars
    		  Buy from Supplier

    Image Search Results


    Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus NRRL 2710.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus NRRL 2710.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus DSM 1964.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus DSM 1964.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Dry mass loss, glucosamine content, pH value, and Lactiplantibacillus plantarum count after fermentation.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Dry mass loss, glucosamine content, pH value, and Lactiplantibacillus plantarum count after fermentation.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Dietary fibre and B group vitamin level in substrate and fermented products.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Dietary fibre and B group vitamin level in substrate and fermented products.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Peptide level and antioxidant activity in buffer extracts.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Peptide level and antioxidant activity in buffer extracts.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Antioxidant Activity Assay

    Peptide level, antioxidant activity, and ACE inhibitor activity after in vitro digestion.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Peptide level, antioxidant activity, and ACE inhibitor activity after in vitro digestion.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Antioxidant Activity Assay, Activity Assay, In Vitro

    Effect of in vitro digestate on the viability of Caco-2 cells. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Effect of in vitro digestate on the viability of Caco-2 cells. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: In Vitro

    Transepithelial electric resistance (TEER) during Caco-2 cell culture. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Transepithelial electric resistance (TEER) during Caco-2 cell culture. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Cell Culture, In Vitro

    (a) Intestinal alkaline phosphatase and (b) sucrase-isomaltase activity during Caco-2 cell culture. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. Different letters indicate significant differences ( p ≤ 0.05). NF: cells treated with in vitro digestion of fermentation substrate.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: (a) Intestinal alkaline phosphatase and (b) sucrase-isomaltase activity during Caco-2 cell culture. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. Different letters indicate significant differences ( p ≤ 0.05). NF: cells treated with in vitro digestion of fermentation substrate.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Activity Assay, Cell Culture, In Vitro