Genomics of Aspergillus oryzae.

Abstract

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… (More)

Topics

Cite this paper

@article{Kobayashi2007GenomicsOA, title={Genomics of Aspergillus oryzae.}, author={Tetsuo Kobayashi and Keietsu Abe and Kiyoshi Asai and Katsuya Gomi and Praveen Rao Juvvadi and Masashi Kato and Katsuhiko Kitamoto and Michio Takeuchi and Masayuki Machida}, journal={Bioscience, biotechnology, and biochemistry}, year={2007}, volume={71 3}, pages={646-70} }