Impact of Aspergillus oryzae genomics on industrial production of metabolites

@article{Abe2006ImpactOA,
  title={Impact of Aspergillus oryzae genomics on industrial production of metabolites},
  author={K. Abe and K. Gomi and F. Hasegawa and M. Machida},
  journal={Mycopathologia},
  year={2006},
  volume={162},
  pages={143-153}
}
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… Expand
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