title: What does genetic diversity of Aspergillus flavus tell us about Aspergillus oryzae?
abstract: Aspergillus flavus and Aspergillus oryzae belong to Aspergillus section Flavi. They are closely related and are of significant economic importance. The former species has the ability to produce harmful aflatoxins while the latter is widely used in food fermentation and industrial enzyme production. This review summarizes the current understanding of the similarity of the A. flavus and A. oryzae genomes, the genetic diversity in A. flavus and A. oryzae populations, the causes of this diversity, and the relatedness of nonaflatoxigenic A. flavus strains to A. oryzae.
authors.affiliation: Southern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, USA. perngkuang.chang@ars.usda.gov
authors.forename: Perng-Kuang
authors.initials: PK
authors.lastname: Chang
authors.forename: Kenneth C
authors.initials: KC
authors.lastname: Ehrlich
mesh_terms: D000348:Aflatoxins / Q000096:biosynthesis / Q000235:genetics*; D001231:Aspergillus flavus / Q000235:genetics* / Q000378:metabolism; D001236:Aspergillus oryzae / Q000235:genetics* / Q000378:metabolism; D005800:Genes, Fungal; D014644:Genetic Variation; D016681:Genome, Fungal; D010802:Phylogeny
chemical_list: D000348:Aflatoxins