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Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation
- Source :
- International Journal of Food Microbiology. 164:148-154
- Publication Year :
- 2013
- Publisher :
- Elsevier BV, 2013.
-
Abstract
- The filamentous fungus Aspergillus oryzae 3.042 (Chinese strain) is a close relative of A. oryzae RIB40 (Japanese strain), which is the important agent used for soy sauce fermentation. The genome of A. oryzae 3.042 was sequenced and compared with A. oryzae RIB40 in an attempt to understand why different soy sauce flavors are produced by these strains. The A. oryzae 3.042 chromosome is 36,547,279 bp and contains 11,399 protein-encoding genes. MUMmer analysis revealed that the genomes of A. oryzae 3.042 and RIB40 are mostly collinear. Genome sequence data and comparative analysis of the two strains identified several strain-specific genes that encode putative proteins involved in cell growth, salt tolerance, environmental resistance and flavor formation. A. oryzae 3.042 showed stronger potential for mycelial growth. Some genes unique to A. oryzae RIB40 were related to salt tolerance, especially genes for K + transport, while others were associated with ester formation and amino acid metabolism, which likely contribute to flavor formation. In conclusion, comparative genome analysis provided insights into the different genetic traits of the two A. oryzae strains. The unique genes that we found in A. oryzae would make sense to the soy sauce fermentation.
- Subjects :
- Aspergillus oryzae
Molecular Sequence Data
Microbiology
Genome
Fungal Proteins
Stress, Physiological
Gene
Flavor
Mycelium
Whole genome sequencing
Genetics
Comparative Genomic Hybridization
Base Sequence
Strain (chemistry)
biology
Chromosome Mapping
Soy Foods
food and beverages
Salt Tolerance
General Medicine
biology.organism_classification
Flavoring Agents
Fermentation
Chromosomes, Fungal
Genome, Fungal
Food Science
Subjects
Details
- ISSN :
- 01681605
- Volume :
- 164
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Microbiology
- Accession number :
- edsair.doi.dedup.....0836ee07cb9dcad633e65d35a4df94c4