DRP006792
Genome sequencing of industrial Asperigillus luchuensis koji strains
Aspergillus luchuensis and its mutant strain are essential food microorganisms for Japanese traditional fermented foods, especially for making shochu sprit and awamori. A large number of domesticated strains with variety of physiological and biochemical characteristics have been used for industrial food production. Comparative genome analysis of these strains can clarify intraspecific variations and the differences among the closely related species.