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Article

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

Journal of industrial microbiology & biotechnology - 1 Sept 2018

Zhong Yiyi, Lu Xi, Xing Lei, Ho Shiu Woon Allen, Kwan Hoi Shan

Abstract excerpt

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...

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Identifiers

PMID: 29978373
DOI: 10.1007/s10295-018-2059-8
PMCID: PMC6105210

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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