Impact of Aspergillus oryzae genomics on industrial production of metabolites

Keietsu Abe, Katusya Gomi, Fumihiko Hasegawa, Masayuki Machida

Research output: Contribution to journalReview articlepeer-review

93 Citations (Scopus)


Aspergillus oryzae is used extensively for the production of the traditional Japanese fermented foods sake (rice wine), shoyu (soy sauce), and miso (soybean paste). In recent years, recombinant DNA technology has been used to enhance industrial enzyme production by A. oryzae. Recently completed genomic studies using expressed sequence tag (EST) analyses and whole-genome sequencing are quickly expanding the industrial potential of the fungus in biotechnology. Genes that have been newly discovered through genome research can be used for the production of novel valuable enzymes and chemicals, and are important for designing new industrial processes. This article describes recent progress of A . oryzae genomics and its impact on industrial production of enzymes, metabolites, and bioprocesses.

Original languageEnglish
Pages (from-to)143-153
Number of pages11
Issue number3
Publication statusPublished - 2006 Sept


  • Aspergillus oryzae
  • Biodegradable plastic
  • Cutinase
  • DNA microrray
  • Enzyme
  • EST
  • Genome
  • Hydrophobin
  • Industry
  • Metabolite


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