黄曲霉的遗传多样性能告诉我们关于米曲霉的什么信息？

What does genetic diversity of Aspergillus flavus tell us about Aspergillus oryzae?

机构信息

Southern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, USA.

出版信息

Int J Food Microbiol. 2010 Apr 15;138(3):189-99. doi: 10.1016/j.ijfoodmicro.2010.01.033. Epub 2010 Feb 1.

DOI:10.1016/j.ijfoodmicro.2010.01.033

PMID:20163884

Abstract

Aspergillus flavus and Aspergillus oryzae belong to Aspergillus section Flavi. They are closely related and are of significant economic importance. The former species has the ability to produce harmful aflatoxins while the latter is widely used in food fermentation and industrial enzyme production. This review summarizes the current understanding of the similarity of the A. flavus and A. oryzae genomes, the genetic diversity in A. flavus and A. oryzae populations, the causes of this diversity, and the relatedness of nonaflatoxigenic A. flavus strains to A. oryzae.

摘要

黄曲霉和米曲霉都属于黄曲霉群，它们亲缘关系密切，具有重要的经济意义。前者具有产生有害黄曲霉毒素的能力，而后者则广泛应用于食品发酵和工业酶生产。本综述总结了当前对黄曲霉和米曲霉基因组相似性、黄曲霉和米曲霉群体遗传多样性、这种多样性的原因以及非产黄曲霉毒素的黄曲霉菌株与米曲霉的亲缘关系的认识。