Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2005 Dec 22;438(7071):1157-61.
doi: 10.1038/nature04300.

Genome Sequencing and Analysis of Aspergillus Oryzae


Genome Sequencing and Analysis of Aspergillus Oryzae

Masayuki Machida et al. Nature. .


The genome of Aspergillus oryzae, a fungus important for the production of traditional fermented foods and beverages in Japan, has been sequenced. The ability to secrete large amounts of proteins and the development of a transformation system have facilitated the use of A. oryzae in modern biotechnology. Although both A. oryzae and Aspergillus flavus belong to the section Flavi of the subgenus Circumdati of Aspergillus, A. oryzae, unlike A. flavus, does not produce aflatoxin, and its long history of use in the food industry has proved its safety. Here we show that the 37-megabase (Mb) genome of A. oryzae contains 12,074 genes and is expanded by 7-9 Mb in comparison with the genomes of Aspergillus nidulans and Aspergillus fumigatus. Comparison of the three aspergilli species revealed the presence of syntenic blocks and A. oryzae-specific blocks (lacking synteny with A. nidulans and A. fumigatus) in a mosaic manner throughout the genome of A. oryzae. The blocks of A. oryzae-specific sequence are enriched for genes involved in metabolism, particularly those for the synthesis of secondary metabolites. Specific expansion of genes for secretory hydrolytic enzymes, amino acid metabolism and amino acid/sugar uptake transporters supports the idea that A. oryzae is an ideal microorganism for fermentation.

Comment in

  • Genomics: multiple moulds.
    Goffeau A. Goffeau A. Nature. 2005 Dec 22;438(7071):1092-3. doi: 10.1038/4381092b. Nature. 2005. PMID: 16371993 No abstract available.

Similar articles

See all similar articles

Cited by 298 articles

See all "Cited by" articles


Associated data

LinkOut - more resources