TY - JOUR
T1 - Genomics of Aspergillus oryzae
AU - Kobayashi, Tetsuo
AU - Abe, Keietsu
AU - Asai, Kiyoshi
AU - Gomi, Katsuya
AU - Juvvadi, Praveen Rao
AU - Kato, Masashi
AU - Kitamoto, Katsuhiko
AU - Takeuchi, Michio
AU - Machida, Masayuki
N1 - Funding Information:
produce sake (rice wine), shoyu (soy sauce), and miso (soybean paste). In this fermentation, A. oryzae secretes significant amounts of amylases and/or proteases to break down complex starches to sugars and proteins to peptide/amino acids, which are further fermented by yeast and lactic acid bacteria. This long history of extensive use in the food industry placed A. oryzae on the list of Generally Recognized as Safe (GRAS) organisms by the Food and Drug Administration (FDA) in the United States of America. The safety of this organism is also supported by the World Health Organization (FAO/WHO, 1987). Furthermore, the ability of A. oryzae to produce high amounts of secreted enzymes such as amylases and proteases has made the organism a suitable host for industrial production of heterologous proteins. However, despite the considerable commercial importance of this fungus, knowledge of A. oryzae biology has been very limited because of difficulties in studying the organism by conventional genetic methods: A. oryzae forms multinucleate conidia and lacks a sexual life cycle. To establish an alternative way to study A. oryzae, the genome sequencing project was launched in a collaboration of national institutes, universities, and companies in Japan, and has recently reached completion. This review concentrates on genes of possible importance in industrial applications, such as the genes for biomass degradation, transcriptional regulation, cell signaling, and secretion.
PY - 2007
Y1 - 2007
N2 - 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.
AB - 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.
KW - Aspergillus oryzae
KW - Genome sequence
KW - Metabolic genes
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U2 - 10.1271/bbb.60550
DO - 10.1271/bbb.60550
M3 - Review article
C2 - 17341818
AN - SCOPUS:33947693407
SN - 0916-8451
VL - 71
SP - 646
EP - 670
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
IS - 3
ER -