title: Genomics of Aspergillus oryzae.
abstract: The genome sequence of Aspergillus oryzae, a fungus used in the production of the traditional Japanese fermentation foods sake (rice wine), shoyu (soy sauce), and miso (soybean paste), has revealed prominent features in its gene composition as compared to those of Saccharomyces cerevisiae and Neurospora crassa. The A. oryzae genome is extremely enriched with genes involved in biomass degradation, primary and secondary metabolism, transcriptional regulation, and cell signaling. Even compared to the related species A. nidulans and A. fumigatus, an abundance of metabolic genes is apparent, with acquisition of more than 6 Mb of sequence in the A. oryzae lineage, interspersed throughout the A. oryzae genome. Besides the various already established merits of A. oryzae for industrial uses, the genome sequence and the abundance of metabolic genes should significantly accelerate the biotechnological use of A. oryzae in industry.
authors.affiliation: Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan. koba@agr.nagoya-u.ac.jp
authors.forename: Tetsuo
authors.initials: T
authors.lastname: Kobayashi
authors.forename: Keietsu
authors.initials: K
authors.lastname: Abe
authors.forename: Kiyoshi
authors.initials: K
authors.lastname: Asai
authors.forename: Katsuya
authors.initials: K
authors.lastname: Gomi
authors.forename: Praveen Rao
authors.initials: PR
authors.lastname: Juvvadi
authors.forename: Masashi
authors.initials: M
authors.lastname: Kato
authors.forename: Katsuhiko
authors.initials: K
authors.lastname: Kitamoto
authors.forename: Michio
authors.initials: M
authors.lastname: Takeuchi
authors.forename: Masayuki
authors.initials: M
authors.lastname: Machida
mesh_terms: D001236:Aspergillus oryzae / Q000235:genetics / Q000378:metabolism*; D005656:Fungal Proteins / Q000378:metabolism*; D016681:Genome, Fungal; D010802:Phylogeny
chemical_list: D005656:Fungal Proteins