Zhao Guozhong, Yao Yunping, Qi Wei, Wang Chunling, Hou Lihua, Zeng Bin, Cao Xiaohong
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China.
Eukaryot Cell. 2012 Sep;11(9):1178. doi: 10.1128/EC.00160-12.
Aspergillus oryzae is the most important fungus for the traditional fermentation in China and is particularly important in soy sauce fermentation. We report the 36,547,279-bp draft genome sequence of A. oryzae 3.042 and compared it to the published genome sequence of A. oryzae RIB40.
米曲霉是中国传统发酵中最重要的真菌，在酱油发酵中尤为重要。我们报道了米曲霉3.042的36,547,279碱基对草图基因组序列，并将其与已发表的米曲霉RIB40基因组序列进行了比较。
