Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation

Autor:	Yiyi Zhong, Hoi Shan Kwan, Lei Xing, Xi Lu, Shiu Woon Allen Ho
Rok vydání:	2018
Předmět:	0301 basic medicine Aspergillus oryzae 030106 microbiology Soy sauce Conidiation Bioengineering Biology Applied Microbiology and Biotechnology Gene Expression Regulation Enzymologic 03 medical and health sciences Applied Genomics & Systems Biotechnology - Original Paper Food Industry Biomass Food science Flavor Mycelium Ions chemistry.chemical_classification Genome Strain (chemistry) Gene Expression Profiling Hydrolysis Soy Foods food and beverages DNA Genomics Metabolism biology.organism_classification Carbon Flavoring Agents Phenotype 030104 developmental biology Enzyme chemistry Taste Fermentation Koji fermentation Genome Fungal Transcriptome Glycolysis Biotechnology
Zdroj:	Journal of Industrial Microbiology & Biotechnology
ISSN:	1476-5535 1367-5435
Popis:	The filamentous fungus Aspergillus oryzae is used in soy sauce koji making due to its high productivity of hydrolytic enzymes. In this study, we compared the genomes and transcriptomes of an industrial strain RD2 and a strain with decreased fermentation performance TS2, aiming to explain their phenotypic differences at the molecular level. Under the regulation of conidiation and fermentation conditions, the enhanced hydrolytic enzyme production and flavor precursor formation in RD2 described a complete expression profile necessary to maintain desirable fermentation performance. By contrast, central carbon metabolism was up-regulated in TS2 for fast growth, suggesting a conflicting relationship between mycelium growth and fermentation performance. Accumulation of mutations also lowered the fermentation performance of TS2. Our study has deepened the understanding of the metabolism and related regulatory mechanisms in desirable koji fermentation. A list of potential molecular markers identified here could facilitate targeted strain maintenance and improvement for better koji fermentation. Electronic supplementary material The online version of this article (10.1007/s10295-018-2059-8) contains supplementary material, which is available to authorized users.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3b175e444d759f440dfed643777a139 https://doi.org/10.1007/s10295-018-2059-8 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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