Genome sequencing and analysis of Aspergillus oryzae |
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Authors: | Machida Masayuki Asai Kiyoshi Sano Motoaki Tanaka Toshihiro Kumagai Toshitaka Terai Goro Kusumoto Ken-Ichi Arima Toshihide Akita Osamu Kashiwagi Yutaka Abe Keietsu Gomi Katsuya Horiuchi Hiroyuki Kitamoto Katsuhiko Kobayashi Tetsuo Takeuchi Michio Denning David W Galagan James E Nierman William C Yu Jiujiang Archer David B Bennett Joan W Bhatnagar Deepak Cleveland Thomas E Fedorova Natalie D Gotoh Osamu Horikawa Hiroshi Hosoyama Akira Ichinomiya Masayuki Igarashi Rie Iwashita Kazuhiro Juvvadi Praveen Rao Kato Masashi Kato Yumiko Kin Taishin Kokubun Akira Maeda Hiroshi Maeyama Noriko |
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Institution: | Institute for Biological Resources and Functions, National Institute of Advanced Industrial Science and Technology (AIST), Higashi 1-1-1, Tsukuba, Ibaraki 305-8566, Japan. m.machida@aist.go.jp |
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Abstract: | The genome of Aspergillus oryzae, a fungus important for the production of traditional fermented foods and beverages in Japan, has been sequenced. The ability to secrete large amounts of proteins and the development of a transformation system have facilitated the use of A. oryzae in modern biotechnology. Although both A. oryzae and Aspergillus flavus belong to the section Flavi of the subgenus Circumdati of Aspergillus, A. oryzae, unlike A. flavus, does not produce aflatoxin, and its long history of use in the food industry has proved its safety. Here we show that the 37-megabase (Mb) genome of A. oryzae contains 12,074 genes and is expanded by 7-9 Mb in comparison with the genomes of Aspergillus nidulans and Aspergillus fumigatus. Comparison of the three aspergilli species revealed the presence of syntenic blocks and A. oryzae-specific blocks (lacking synteny with A. nidulans and A. fumigatus) in a mosaic manner throughout the genome of A. oryzae. The blocks of A. oryzae-specific sequence are enriched for genes involved in metabolism, particularly those for the synthesis of secondary metabolites. Specific expansion of genes for secretory hydrolytic enzymes, amino acid metabolism and amino acid/sugar uptake transporters supports the idea that A. oryzae is an ideal microorganism for fermentation. |
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