Fig. 6From: Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup productionScanning Electron Micrograph of the control strain koji and M-100(6) mycelia. a koji mycelium x11000, b Mutant M-100(6) x3300, c koji mycelia x500 and d Mutant M-100(6) mycelia x500Back to article page