Genomics of Aspergillus oryzae

Tetsuo Kobayashi, Keietsu Abe, Kiyoshi Asai, Katsuya Gomi, Praveen Rao Juvvadi, Masashi Kato, Katsuhiko Kitamoto, Michio Takeuchi, Masayuki Machida

    Research output: Contribution to journalReview articlepeer-review

    134 Citations (Scopus)


    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 with genes involved in biomass degradation, primary and secondary metabolism, transcriptional regulation, and cell signaling. Even compared to the related species A. nidulans and A. fumigatus, an abundance of metabolic genes is apparent, with acquisition of more than 6 Mb of sequence in the A. oryzae lineage, interspersed throughout the A. oryzae genome. Besides the various already established merits of A. oryzae for industrial uses, the genome sequence and the abundance of metabolic genes should significantly accelerate the biotechnological use of A. oryzae in industry.

    Original languageEnglish
    Pages (from-to)646-670
    Number of pages25
    JournalBioscience, Biotechnology and Biochemistry
    Issue number3
    Publication statusPublished - 2007


    • Aspergillus oryzae
    • Genome sequence
    • Metabolic genes

    ASJC Scopus subject areas

    • Biotechnology
    • Analytical Chemistry
    • Biochemistry
    • Applied Microbiology and Biotechnology
    • Molecular Biology
    • Organic Chemistry


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