title: Genome sequence of the white koji mold Aspergillus kawachii IFO 4308, used for brewing the Japanese distilled spirit shochu.
abstract: The filamentous fungus Aspergillus kawachii has traditionally been used for brewing the Japanese distilled spirit shochu. A. kawachii characteristically hyperproduces citric acid and a variety of polysaccharide glycoside hydrolases. Here the genome sequence of A. kawachii IFO 4308 was determined and annotated. Analysis of the sequence may provide insight into the properties of this fungus that make it superior for use in shochu production, leading to the further development of A. kawachii for industrial applications.
authors: Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Hakozaki, Fukuoka, Japan.
authors: Taiki
authors: T
authors: Futagami
authors: Kazuki
authors: K
authors: Mori
authors: Ayaka
authors: A
authors: Yamashita
authors: Shotaro
authors: S
authors: Wada
authors: Yasuhiro
authors: Y
authors: Kajiwara
authors: Hideharu
authors: H
authors: Takashita
authors: Toshiro
authors: T
authors: Omori
authors: Kaoru
authors: K
authors: Takegawa
authors: Kosuke
authors: K
authors: Tashiro
authors: Satoru
authors: S
authors: Kuhara
authors: Masatoshi
authors: M
authors: Goto
mesh_terms: D000434:Alcoholic Beverages; D000595:Amino Acid Sequence; D001230:Aspergillus / Q000235:genetics*; D001483:Base Sequence; D002874:Chromosome Mapping; D019343:Citric Acid; D004271:DNA, Fungal / Q000235:genetics*; D016678:Genome; D016681:Genome, Fungal; D006026:Glycoside Hydrolases / Q000096:biosynthesis; D058977:Molecular Sequence Annotation; D008969:Molecular Sequence Data; D017422:Sequence Analysis, DNA
chemical_list: D004271:DNA, Fungal; D019343:Citric Acid; D006026:Glycoside Hydrolases