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Genome sequencing and analysis of Aspergillus oryzae

Author

Listed:
  • Masayuki Machida

    (National Institute of Advanced Industrial Science and Technology (AIST))

  • Kiyoshi Asai

    (Computational Biology Research Center, AIST)

  • Motoaki Sano

    (National Institute of Advanced Industrial Science and Technology (AIST))

  • Toshihiro Tanaka

    (National Institute of Technology and Evaluation)

  • Toshitaka Kumagai

    (Computational Biology Research Center, AIST)

  • Goro Terai

    (Computational Biology Research Center, AIST
    INTEC Web and Genome Informatics Corporation)

  • Ken-Ichi Kusumoto

    (National Food Research Institute)

  • Toshihide Arima

    (National Research Institute of Brewing)

  • Osamu Akita

    (National Research Institute of Brewing)

  • Yutaka Kashiwagi

    (National Food Research Institute)

  • Keietsu Abe

    (Tohoku University)

  • Katsuya Gomi

    (Tohoku University)

  • Hiroyuki Horiuchi

    (The University of Tokyo)

  • Katsuhiko Kitamoto

    (The University of Tokyo)

  • Tetsuo Kobayashi

    (Nagoya University)

  • Michio Takeuchi

    (Tokyo University of Agriculture and Technology)

  • David W. Denning

    (The University of Manchester)

  • James E. Galagan

    (Broad Institute of MIT and Harvard)

  • William C. Nierman

    (The Institute for Genomic Research
    The George Washington University School of Medicine)

  • Jiujiang Yu

    (USDA/ARS Southern Regional Research Center)

  • David B. Archer

    (University of Nottingham)

  • Joan W. Bennett

    (Tulane University)

  • Deepak Bhatnagar

    (USDA/ARS Southern Regional Research Center)

  • Thomas E. Cleveland

    (USDA/ARS Southern Regional Research Center)

  • Natalie D. Fedorova

    (The Institute for Genomic Research)

  • Osamu Gotoh

    (Computational Biology Research Center, AIST)

  • Hiroshi Horikawa

    (National Institute of Technology and Evaluation)

  • Akira Hosoyama

    (National Institute of Technology and Evaluation)

  • Masayuki Ichinomiya

    (The University of Tokyo)

  • Rie Igarashi

    (National Institute of Technology and Evaluation)

  • Kazuhiro Iwashita

    (National Research Institute of Brewing)

  • Praveen Rao Juvvadi

    (The University of Tokyo)

  • Masashi Kato

    (Nagoya University)

  • Yumiko Kato

    (National Institute of Technology and Evaluation)

  • Taishin Kin

    (Computational Biology Research Center, AIST)

  • Akira Kokubun

    (National Institute of Technology and Evaluation)

  • Hiroshi Maeda

    (Tohoku University)

  • Noriko Maeyama

    (National Institute of Technology and Evaluation)

  • Jun-ichi Maruyama

    (The University of Tokyo)

  • Hideki Nagasaki

    (Computational Biology Research Center, AIST)

  • Tasuku Nakajima

    (Tohoku University)

  • Ken Oda

    (National Research Institute of Brewing)

  • Kinya Okada

    (Computational Biology Research Center, AIST)

  • Ian Paulsen

    (The Institute for Genomic Research)

  • Kazutoshi Sakamoto

    (National Research Institute of Brewing)

  • Toshihiko Sawano

    (National Institute of Technology and Evaluation)

  • Mikio Takahashi

    (National Institute of Technology and Evaluation)

  • Kumiko Takase

    (National Institute of Advanced Industrial Science and Technology (AIST))

  • Yasunobu Terabayashi

    (National Institute of Advanced Industrial Science and Technology (AIST))

  • Jennifer R. Wortman

    (The Institute for Genomic Research)

  • Osamu Yamada

    (National Research Institute of Brewing)

  • Youhei Yamagata

    (Tohoku University)

  • Hideharu Anazawa

    (Kyowa Hakko Kogyo Co. Ltd)

  • Yoji Hata

    (Gekkeikan Sake Co. Ltd)

  • Yoshinao Koide

    (Amano Enzyme Inc.)

  • Takashi Komori

    (INTEC Web and Genome Informatics Corporation)

  • Yasuji Koyama

    (Kikkoman Corporation)

  • Toshitaka Minetoki

    (Ozeki Co, Ltd.)

  • Sivasundaram Suharnan
  • Akimitsu Tanaka

    (Higeta Shoyu, Co. Ltd.)

  • Katsumi Isono

    (National Institute of Technology and Evaluation)

  • Satoru Kuhara

    (Kyushu University)

  • Naotake Ogasawara

    (Nara Institute of Science and Technology)

  • Hisashi Kikuchi

    (National Institute of Technology and Evaluation)

Abstract

Genomes with influence More than 300 labs worldwide are using the fungus Aspergillus nidulans as a model system for molecular genetics, and other species of this fungus are important in everyday life. A package of three genomics papers in this issue covers the Aspergillus field comprehensively. Galagan et al. report the genome sequence of the laboratory classic A. nidulans, and Nierman et al. have sequenced A. fumigatus, known chiefly as a human pathogen and allergen. And finally Machida et al. present genome sequencing and analysis of A. oryzae, focusing in particular on the expansion of genes in its genome, which is almost 25% bigger than the other two genomes. A. oryzae is used in traditional Chinese and Japanese food fermentation (think soy sauce) and also in enzyme production by biotechnologists.

Suggested Citation

  • Masayuki Machida & Kiyoshi Asai & Motoaki Sano & Toshihiro Tanaka & Toshitaka Kumagai & Goro Terai & Ken-Ichi Kusumoto & Toshihide Arima & Osamu Akita & Yutaka Kashiwagi & Keietsu Abe & Katsuya Gomi &, 2005. "Genome sequencing and analysis of Aspergillus oryzae," Nature, Nature, vol. 438(7071), pages 1157-1161, December.
    • Handle: RePEc:nat:nature:v:438:y:2005:i:7071:d:10.1038_nature04300
    DOI: 10.1038/nature04300
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    Citations

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    Cited by:

    1. Anna Y. Alekseeva & Anneloes E. Groenenboom & Eddy J. Smid & Sijmen E. Schoustra, 2021. "Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods," IJERPH, MDPI, vol. 18(19), pages 1-19, September.

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