Japanese researchers recently succeeded in deciphering the genome of Aspergillus oryzae and laid the foundation for making more flavored soy sauce and wine.
Researchers from more than 10 Japanese research institutes and companies, including the Japan Industrial Technology Research Institute and Kyowa Fermentation Industry Corporation, officially began the deciphering of the Aspergillus oryzae genome in August 2001. The results of the analysis published by the researchers in the new issue of the British journal Nature show that the Aspergillus oryzae genome is approximately 38 million base pairs and contains 8 chromosomes and contains approximately 12,000 genes.
The researchers said that among the microorganisms whose genomes have been deciphered, the number of base pairs of Aspergillus oryzae is the highest. Compared with similar Aspergillus, the number of Aspergillus oryzae genes is about 30% more. The researchers believe that this may explain some of the unique biological characteristics of Aspergillus oryzae.
Aspergillus oryzae contains a large number of genes associated with proteins and lipolytic enzymes and can break down proteins into amino acids that make brewing foods more delicious. Researchers believe that the information contained in the genome can be used to find the conditions that are most suitable for the fermentation of Aspergillus oryzae, which will help improve the production efficiency and product quality of the food brewing industry. The deciphering of the Aspergillus oryzae genome has also provided clues for the study of aspergillosis caused by Aspergillus fungi.
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