Impact of Aspergillus oryzae genomics on industrial production of metabolites

Keietsu Abe, Katusya Gomi, Fumihiko Hasegawa, Masayuki Machida

研究成果: Review article査読

81 被引用数 (Scopus)

抄録

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 discovered through genome research can be used for the production of novel valuable enzymes and chemicals, and are important for designing new industrial processes. This article describes recent progress of A . oryzae genomics and its impact on industrial production of enzymes, metabolites, and bioprocesses.

本文言語English
ページ(範囲)143-153
ページ数11
ジャーナルMycopathologia
162
3
DOI
出版ステータスPublished - 2006 9 1

ASJC Scopus subject areas

  • 微生物学
  • 応用微生物学とバイオテクノロジー
  • 農業および作物学
  • 獣医学(その他)

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