Genome sequencing and analysis of Aspergillus oryzae

  title={Genome sequencing and analysis of Aspergillus oryzae},
  author={Masayuki Machida and Kiyoshi Asai and Motoaki Sano and Toshihiro Tanaka and Toshitaka Kumagai and Goro Terai and Ken-ichi Kusumoto and Toshihide Arima and Osamu Akita and Yutaka Kashiwagi and Keietsu Abe and Katsuya Gomi and Hiroyuki Horiuchi and Katsuhiko Kitamoto and Tetsuo Kobayashi and Michio Takeuchi and David William Denning and James E. Galagan and William C. Nierman and Jiujiang Yu and David B. Archer and Joan Wennstrom Bennett and Deepak Bhatnagar and Thomas E. Cleveland and Natalie D. Fedorova and Osamu Gotoh and Hiroshi Horikawa and Akira Hosoyama and Masayuki Ichinomiya and Rie Igarashi and Kazuhiro Iwashita and Praveen Rao Juvvadi and Masashi Kato and Yumiko Kato and Taishin Kin and Akira Kokubun and Hiroshi Maeda and Noriko Maeyama and Jun-ichi Maruyama and Hideki Nagasaki and Tasuku Nakajima and Ken Oda and Kinya Okada and Ian Paulsen and Kazutoshi Sakamoto and Toshihiko Sawano and Mikio Takahashi and Kumiko Takase and Yasunobu Terabayashi and Jennifer R. Wortman and O. Yamada and Youhei Yamagata and Hideharu Anazawa and Yoji Hata and Yoshinao Koide and Takashi Komori and Yasuji Koyama and Toshitaka Minetoki and Sivasundaram Suharnan and Akimitsu Tanaka and Katsumi Isono and Satoru Kuhara and Naotake Ogasawara and Hisashi Kikuchi},
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… CONTINUE READING
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