title: Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation.
abstract: The filamentous fungus Aspergillus oryzae 3.042 (Chinese strain) is a close relative of A. oryzae RIB40 (Japanese strain), which is the important agent used for soy sauce fermentation. The genome of A. oryzae 3.042 was sequenced and compared with A. oryzae RIB40 in an attempt to understand why different soy sauce flavors are produced by these strains. The A. oryzae 3.042 chromosome is 36,547,279bp and contains 11,399 protein-encoding genes. MUMmer analysis revealed that the genomes of A. oryzae 3.042 and RIB40 are mostly collinear. Genome sequence data and comparative analysis of the two strains identified several strain-specific genes that encode putative proteins involved in cell growth, salt tolerance, environmental resistance and flavor formation. A. oryzae 3.042 showed stronger potential for mycelial growth. Some genes unique to A. oryzae RIB40 were related to salt tolerance, especially genes for K(+) transport, while others were associated with ester formation and amino acid metabolism, which likely contribute to flavor formation. In conclusion, comparative genome analysis provided insights into the different genetic traits of the two A. oryzae strains. The unique genes that we found in A. oryzae would make sense to the soy sauce fermentation.
authors.affiliation: Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
authors.forename: Guozhong
authors.initials: G
authors.lastname: Zhao
authors.forename: Yunping
authors.initials: Y
authors.lastname: Yao
authors.forename: Chunling
authors.initials: C
authors.lastname: Wang
authors.forename: Lihua
authors.initials: L
authors.lastname: Hou
authors.forename: Xiaohong
authors.initials: X
authors.lastname: Cao
mesh_terms: D001236:Aspergillus oryzae / Q000235:genetics* / Q000254:growth & development / Q000378:metabolism*; D001483:Base Sequence; D002874:Chromosome Mapping; D015825:Chromosomes, Fungal; D055028:Comparative Genomic Hybridization; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism; D005656:Fungal Proteins / Q000235:genetics; D016681:Genome, Fungal; D008969:Molecular Sequence Data; D055049:Salt Tolerance / Q000235:genetics; D045730:Soy Foods; D013312:Stress, Physiological / Q000235:genetics
chemical_list: D005421:Flavoring Agents; D005656:Fungal Proteins