Aspergillus oryzae

Taxobox | name = "Aspergillus oryzae"
regnum = Fungi
divisio = Ascomycota
classis = Eurotiomycetes
ordo = Eurotiales
familia = Trichocomaceae
genus = "Aspergillus"
species = "A. oryzae"
binomial = "Aspergillus oryzae"
binomial_authority = (Ahlburg) E. Cohn [ [http://www.indexfungorum.org/Names/namesrecord.asp?RecordId=184394 Index Fungorum] ]

"Aspergillus oryzae" (Chinese: 麴菌, 麴霉菌, 曲霉菌, pinyin: qū meí jùn; Japanese: 麹, 麹菌 or kōji-kin, Korean: guk, 麹) is a filamentous fungus (a mold) used in Chinese and Japanese cuisine which ferments soybeans to produce soy sauce and miso. The fungus is also used by both cultures to saccharify rice, potatoes and grains for fermentation in the making of alcoholic beverages as "huangjiu", "sake", "awamori" and "shōchū". Also, the fungus is used for the production of rice vinegars as the Japanese rice vinegar (awasezu). The protease enzymes produced by this species are marketed by the company Novozymes under the name "Flavourzyme". The importance of "A. oryzae" has led to its recognition as Japan's national micro-organism ("kokkin"), just as the sakura cherry blossom as Japan's national flower. cite web|url=http://www.fungalresearchtrust.org/pr_genomes.htm |title=Fungal Research Trust |accessdate=2008-01-03 |date=2005-12 ] cite journal|title=Molecular Biology of the "Koji" Molds|journal=Advances in Applied Microbiology|year=2002|first=Katsuhiko|last=Kitamoto|coauthors=|volume=51|issue=|pages=129–153|pmid=12236056 doi|10.1016/S0065-2164(02)51004-2 |url=http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B7CSY-4B2CDJ3-5&_user=10&_coverDate=12%2F31%2F2002&_alid=670609622&_rdoc=1&_fmt=summary&_orig=search&_cdi=18035&_sort=d&_docanchor=&view=c&_ct=1&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=12d38e10c090ec74a4e539e8b48c17c2|format=|accessdate=2008-01-03|doi=10.1016/S0065-2164(02)51004-2 ]

"Red "kōji-kin" is a separate species, "Monascus purpureus".

Properties desirable in sake brewing

The following properties of "A. oryzae" strains are important in rice saccharification for sake brewing:
*Growth – rapid mycelial growth on and into the rice kernels
*Enzymes – strong secretion of amylases (α-Amylase and glucoamylase); some carboxypeptidase; low tyrosinase
*Aesthetics – pleasant fragrance; accumulation of flavoring compounds
*Color – low production of deferriferrichrome (a siderophore), flavins, and other colored substances

Genome

Initially kept secret, the "A. oryzae" genome was released by a consortium of Japanese biotechnology companies [cite journal
last = Goffeau
first = André
authorlink =
coauthors =
year = 2005
month = December
title = Multiple moulds
journal = Nature
volume = 438
issue = 7071
pages =1092–1093
doi = 10.1038/4381092b
pmid = 16371993
url =
format =
accessdate =
quotes = ] in late 2005 [cite journal
last = Machida
first = Masayuki "et al."
authorlink =
coauthors =
year = 2005
month = December
title = Genome sequencing and analysis of "Aspergillus oryzae"
journal = Nature
volume = 438
issue =
pages =1157–1161
doi = 10.1038/nature04300
pmid = 16372010
url =
format =
accessdate =
quotes = ] . The eight chromosomes together comprise 37 million base pairs and twelve thousand predicted genes. The genome of "A. oryzae" is thus one-third larger than that of two related "Aspergilli", the genetics model organism "Aspergillus nidulans" and the dangerous human pathogen "Aspergillus fumigatus" [cite journal
last = Galagan
first = James E. "et al."
authorlink =
coauthors =
year = 2005
month = December
title = Sequencing of "Aspergillus nidulans" and comparative analysis with "A. fumigatus" and "A. oryzae"
journal = Nature
volume = 438
issue =
pages =1105–1115
doi = 10.1038/nature04341
pmid = 16372000
url =
format =
accessdate =
quotes = ] . Many of the extra genes present in "A. oryzae" are predicted to be involved in secondary metabolism. The sequenced strain is called RIB40 or ATCC 42149, and is a wildtype strain that is also used industrially.

References

External links

* [http://www.sake-world.com/html/koji.html Sake World's description of koji]
* [http://www.bio.nite.go.jp/dogan/MicroTop?GENOME_ID=ao "Aspergillus oryzae" genome] from the Database of Genomes Analysed at [http://www.bio.nite.go.jp/e/ NITE] [http://www.bio.nite.go.jp/dogan/Top (DOGAN)]