Genomics of Aspergillus oryzae.
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.
Kobayashi
Tetsuo
T
Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan. koba@agr.nagoya-u.ac.jp
Abe
Keietsu
K
Asai
Kiyoshi
K
Gomi
Katsuya
K
Juvvadi
Praveen Rao
PR
Kato
Masashi
M
Kitamoto
Katsuhiko
K
Takeuchi
Michio
M
Machida
Masayuki
M
D001236:Aspergillus oryzae / Q000235:genetics / Q000378:metabolism*; D005656:Fungal Proteins / Q000378:metabolism*; D016681:Genome, Fungal; D010802:Phylogeny
D005656:Fungal Proteins