Impact of Aspergillus oryzae genomics on industrial production of metabolites.
Aspergillus oryzae is used extensively for the production of the traditional Japanese fermented foods sake (rice wine), shoyu (soy sauce), and miso (soybean paste). In recent years, recombinant DNA technology has been used to enhance industrial enzyme production by A. oryzae. Recently completed genomic studies using expressed sequence tag (EST) analyses and whole-genome sequencing are quickly expanding the industrial potential of the fungus in biotechnology. Genes that have been newly discovered through genome research can be used for the production of novel valuable enzymes and chemicals, and are important for designing new industrial processes. This article describes recent progress of A . oryzae genomics and its impact on industrial production of enzymes, metabolites, and bioprocesses.
Abe
Keietsu
K
Laboratory of Enzymology, Division of Life Science, Graduate School of Agricultural Science, Tohoku University, Sendai, 981-8555, Japan. kabe@biochem.tohoku.ac.jp
Gomi
Katusya
K
Hasegawa
Fumihiko
F
Machida
Masayuki
M
D001236:Aspergillus oryzae / Q000201:enzymology / Q000235:genetics* / Q000254:growth & development / Q000378:metabolism; D001673:Biodegradation, Environmental; D002952:Citric Acid Cycle / Q000235:genetics; D045222:Electron Transport Chain Complex Proteins / Q000235:genetics; D004798:Enzymes / Q000096:biosynthesis / Q000235:genetics; D005285:Fermentation / Q000235:genetics; D005656:Fungal Proteins / Q000096:biosynthesis / Q000235:genetics; D005800:Genes, Fungal; D005818:Genetic Engineering; D016681:Genome, Fungal; D006019:Glycolysis; D007218:Industrial Microbiology; D020411:Oligonucleotide Array Sequence Analysis; D010969:Plastics / Q000378:metabolism; D011994:Recombinant Proteins / Q000096:biosynthesis
D045222:Electron Transport Chain Complex Proteins; D004798:Enzymes; D005656:Fungal Proteins; D010969:Plastics; D011994:Recombinant Proteins