Genome Sequence of the White Koji Mold Aspergillus kawachii IFO 4308, Used for Brewing the Japanese Distilled Spirit Shochu
-
- Taiki Futagami
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan
-
- Kazuki Mori
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan
-
- Ayaka Yamashita
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan
-
- Shotaro Wada
- Sanwa Research Institute, Sanwa Shurui Co. Ltd., Usa 879-0495, Japan
-
- Yasuhiro Kajiwara
- Sanwa Research Institute, Sanwa Shurui Co. Ltd., Usa 879-0495, Japan
-
- Hideharu Takashita
- Sanwa Research Institute, Sanwa Shurui Co. Ltd., Usa 879-0495, Japan
-
- Toshiro Omori
- Sanwa Research Institute, Sanwa Shurui Co. Ltd., Usa 879-0495, Japan
-
- Kaoru Takegawa
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan
-
- Kosuke Tashiro
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan
-
- Satoru Kuhara
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan
-
- Masatoshi Goto
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan
説明
<jats:title>ABSTRACT</jats:title> <jats:p> The filamentous fungus <jats:named-content content-type="genus-species">Aspergillus kawachii</jats:named-content> has traditionally been used for brewing the Japanese distilled spirit shochu. <jats:named-content content-type="genus-species">A. kawachii</jats:named-content> characteristically hyperproduces citric acid and a variety of polysaccharide glycoside hydrolases. Here the genome sequence of <jats:named-content content-type="genus-species">A. kawachii</jats:named-content> IFO 4308 was determined and annotated. Analysis of the sequence may provide insight into the properties of this fungus that make it superior for use in shochu production, leading to the further development of <jats:named-content content-type="genus-species">A. kawachii</jats:named-content> for industrial applications. </jats:p>
収録刊行物
-
- Eukaryotic Cell
-
Eukaryotic Cell 10 (11), 1586-1587, 2011-11
American Society for Microbiology
