Genomics of Aspergillus oryzae.


Journal Article (Review)

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.

Full Text

Duke Authors

Cited Authors

  • Kobayashi, T; Abe, K; Asai, K; Gomi, K; Juvvadi, PR; Kato, M; Kitamoto, K; Takeuchi, M; Machida, M

Published Date

  • March 2007

Published In

Volume / Issue

  • 71 / 3

Start / End Page

  • 646 - 670

PubMed ID

  • 17341818

Pubmed Central ID

  • 17341818

International Standard Serial Number (ISSN)

  • 0916-8451

Digital Object Identifier (DOI)

  • 10.1271/bbb.60550


  • eng

Conference Location

  • England