Abe Keietsu, Gomi Katusya, Hasegawa Fumihiko, Machida Masayuki
Laboratory of Enzymology, Division of Life Science, Graduate School of Agricultural Science, Tohoku University, Sendai, 981-8555, Japan.
Mycopathologia. 2006 Sep;162(3):143-53. doi: 10.1007/s11046-006-0049-2.
Aspergillus oryzae is used extensively for the production of the traditional Japanese fermented foods sake (rice wine), shoyu (soy sauce), and miso (soybean paste). In recent years, recombinant DNA technology has been used to enhance industrial enzyme production by A. oryzae. Recently completed genomic studies using expressed sequence tag (EST) analyses and whole-genome sequencing are quickly expanding the industrial potential of the fungus in biotechnology. Genes that have been newly discovered through genome research can be used for the production of novel valuable enzymes and chemicals, and are important for designing new industrial processes. This article describes recent progress of A . oryzae genomics and its impact on industrial production of enzymes, metabolites, and bioprocesses.
米曲霉被广泛用于生产传统的日本发酵食品清酒（米酒）、酱油和味噌（豆瓣酱）。近年来，重组DNA技术已被用于提高米曲霉的工业酶产量。最近通过表达序列标签（EST）分析和全基因组测序完成的基因组研究正在迅速扩大这种真菌在生物技术领域的工业潜力。通过基因组研究新发现的基因可用于生产新型有价值的酶和化学品，对于设计新的工业流程很重要。本文描述了米曲霉基因组学的最新进展及其对酶、代谢物和生物工艺工业生产的影响。
