Kadooka Chihiro, Mori Kazuki, Okutsu Kayu, Yoshizaki Yumiko, Takamine Kazunori, Tashiro Kosuke, Tamaki Hisanori, Futagami Taiki
Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.
United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.
Microbiol Resour Announc. 2021 Sep 16;10(37):e0038521. doi: 10.1128/MRA.00385-21.
In this study, we report the chromosome-level genome sequence of the osmophilic filamentous fungus Aspergillus chevalieri M1, which was isolated from a dried bonito, katsuobushi. This fungus plays a significant role in the fermentation and ripening process. Thus, elucidating the sequence data for this fungus will aid in subsequent genomic research on the fungi involved in katsuobushi production.
在本研究中，我们报道了嗜渗丝状真菌谢瓦曲霉M1的染色体水平基因组序列，该菌株是从干鲣鱼（柴鱼）中分离得到的。这种真菌在发酵和成熟过程中起着重要作用。因此，阐明该真菌的序列数据将有助于后续对参与柴鱼生产的真菌进行基因组研究。
