ArticleJournal of microbiology (Seoul, Korea)2019
Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation.
Article in Journal of microbiology (Seoul, Korea), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 17 citations in OpenAlex.
- Population Genomics of Aspergillus sojae is Shaped by the Food Environment.Genome biology and evolution · 2025Article
- Whole-genome sequence of anMicrobiology resource announcements · 2023Article
- Identification of Virulence Factors in EntomopathogenicMicroorganisms · 2023Article
- Are CurrentMycobiology · 2023Article
- Investigating the origin of subtelomeric and centromeric AT-rich elements in Aspergillus flavus.PloS one · 2023Article
- Regulation of Conidiogenesis inCells · 2022Review
- High molecular weight DNA extraction methods lead to high quality filamentous ascomycete fungal genome assemblies using Oxford Nanopore sequencing.Microbial genomics · 2022Article
- Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes.Journal of fungi (Basel, Switzerland) · 2021Review
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Authors and funding
5 authors at 1 institution in 1 country.
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Abstract
Aspergillus sojae is a koji (starter) mold that has been applied for food fermentation in Asia. The whole genome of A. sojae SMF 134, which was isolated from meju (Korean soybean fermented brick), was analyzed at the genomic level to evaluate its potential as a starter for soybean fermentation. The genome size was 40.1 Mbp, which was expected to be composed of eight chromosomes with 13,748 ORFs. Strain SMF 134 had a total of 151 protease genes, among which two more leucine aminopeptidase (lap) genes were found in addition to the previously known lap 1, and three γ-glutamyltranspeptidase (ggt) genes were newly identified. Such genomic characteristics of SMF 134 with many protease and flavor-related (lap and ggt) genes support its merits as a starter for soybean fermentation. In addition, this first complete genome of A. sojae will allow for further genetic studies to better understand the production of various enzymes, including proteases, LAPs, and GGTs, as well as other characteristics as a starter mold for soybean fermentation.
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