ArticleJournal of industrial microbiology & biotechnology2018
Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation.
Article in Journal of industrial microbiology & biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce.Foods (Basel, Switzerland) · 2025Article
- Adaptive Changes and Genetic Mechanisms in Organisms Under Controlled Conditions: A Review.International journal of molecular sciences · 2025Review
- Locust PathogenMicroorganisms · 2024Article
- Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective.Food chemistry: X · 2024Article
- Exploring the Potential ofJournal of fungi (Basel, Switzerland) · 2024Article
- The postbiotic potential ofFrontiers in microbiology · 2024Review
- High-throughput droplet microfluidics screening and genome sequencing analysis for improved amylase-producing Aspergillus oryzae.Biotechnology for biofuels and bioproducts · 2023Article
- The phenomenon of strain degeneration in biotechnologically relevant fungi.Applied microbiology and biotechnology · 2023Review
- Comparative Metabolomic Analysis of Moromi Fermented Using DifferentMolecules (Basel, Switzerland) · 2022Article
- Fungal Proteins fromMolecules (Basel, Switzerland) · 2022Article
- Overexpression of a novel gene Aokap2 affects the growth and kojic acid production in Aspergillus oryzae.Molecular biology reports · 2022Article
- Identification and characterization of a novel gene Aokap1 involved in growth and kojic acid synthesis in Aspergillus oryzae.Archives of microbiology · 2021Article
- The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool.Bioresources and bioprocessing · 2021Review
- Effects of Nitrogen and Phosphorus Limitation on Fatty Acid Contents inFrontiers in microbiology · 2021Article
- A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation.Applied and environmental microbiology · 2020Article
- Identification and Expression Analysis of Sugar Transporter Gene Family inInternational journal of genomics · 2020Article
- Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauceFood science and biotechnology · 2019Article
- Identification and characterization of the ZRT, IRT-like protein (ZIP) family genes reveal their involvement in growth and kojic acid production in Aspergillus oryzae.Journal of industrial microbiology & biotechnology · 2019Article
- Functional Genomics ofMicroorganisms · 2019Review
- Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics.Frontiers in microbiology · 2019Article
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Authors and funding
5 authors.
Funding
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Abstract
The filamentous fungus Aspergillus oryzae is used in soy sauce koji making due to its high productivity of hydrolytic enzymes. In this study, we compared the genomes and transcriptomes of an industrial strain RD2 and a strain with decreased fermentation performance TS2, aiming to explain their phenotypic differences at the molecular level. Under the regulation of conidiation and fermentation conditions, the enhanced hydrolytic enzyme production and flavor precursor formation in RD2 described a complete expression profile necessary to maintain desirable fermentation performance. By contrast, central carbon metabolism was up-regulated in TS2 for fast growth, suggesting a conflicting relationship between mycelium growth and fermentation performance. Accumulation of mutations also lowered the fermentation performance of TS2. Our study has deepened the understanding of the metabolism and related regulatory mechanisms in desirable koji fermentation. A list of potential molecular markers identified here could facilitate targeted strain maintenance and improvement for better koji fermentation.
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