Genome Sequence of the White Koji Mold Aspergillus kawachii IFO 4308, Used for Brewing the Japanese Distilled Spirit Shochu

The filamentous fungus Aspergillus kawachii has traditionally been used for brewing the Japanese distilled spirit shochu. A. kawachii characteristically hyperproduces citric acid and a variety of polysaccharide glycoside hydrolases. Here the genome sequence of A. kawachii IFO 4308 was determined and...

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Veröffentlicht in:	Eukaryotic Cell 2011-11, Vol.10 (11), p.1586-1587
Hauptverfasser:	Futagami, Taiki, Mori, Kazuki, Yamashita, Ayaka, Wada, Shotaro, Kajiwara, Yasuhiro, Takashita, Hideharu, Omori, Toshiro, Takegawa, Kaoru, Tashiro, Kosuke, Kuhara, Satoru, Goto, Masatoshi
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholic Beverages Amino Acid Sequence Aspergillus Aspergillus - genetics Base Sequence biosynthesis brewing Chromosome Mapping Citric Acid DNA, Fungal DNA, Fungal - genetics fungi genetics Genome Genome Announcement Genome, Fungal Glycoside Hydrolases Glycoside Hydrolases - biosynthesis glycosides hydrolases industrial applications koji Molecular Sequence Annotation Molecular Sequence Data nucleotide sequences sequence analysis Sequence Analysis, DNA
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Zusammenfassung:	The filamentous fungus Aspergillus kawachii has traditionally been used for brewing the Japanese distilled spirit shochu. A. kawachii characteristically hyperproduces citric acid and a variety of polysaccharide glycoside hydrolases. Here the genome sequence of A. kawachii IFO 4308 was determined and annotated. Analysis of the sequence may provide insight into the properties of this fungus that make it superior for use in shochu production, leading to the further development of A. kawachii for industrial applications.
ISSN:	1535-9778 1535-9786
DOI:	10.1128/EC.05224-11