对 Aspergillus sojae SMF 134 的全基因组分析支持其作为大豆发酵起始菌株的优点。
Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation.
机构信息
Department of Bio and Fermentation Convergence Technology, BK21 PLUS Project, Kookmin University, Seoul, 02707, Republic of Korea.
Sempio Fermentation Research Center, Sempio Foods Company, Cheongju, 28156, Republic of Korea.
出版信息
J Microbiol. 2019 Oct;57(10):874-883. doi: 10.1007/s12275-019-9152-1. Epub 2019 Jun 27.
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.
米曲霉是一种曲霉菌，已在亚洲用于食品发酵。从美居（韩国大豆发酵砖）中分离出的 A. sojae SMF 134 的全基因组在基因组水平上进行了分析，以评估其作为大豆发酵起始剂的潜力。基因组大小为 40.1 Mbp，预计由八个染色体组成，包含 13748 个 ORF。菌株 SMF 134 共有 151 个蛋白酶基因，除了先前已知的 lap1 外，还发现了两个亮氨酸氨肽酶（lap）基因，并且新鉴定了三个γ-谷氨酰转肽酶（ggt）基因。SMF 134 的这种具有许多与蛋白酶和风味相关（lap 和 ggt）基因的基因组特征支持其作为大豆发酵起始剂的优点。此外，A. sojae 的第一个完整基因组将允许进一步进行遗传研究，以更好地了解各种酶（包括蛋白酶、LAP 和 GGT）的产生，以及作为大豆发酵起始菌的其他特性。
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