, 162:143 | Cite as

Impact of Aspergillus oryzae genomics on industrial production of metabolites

  • Keietsu Abe
  • Katusya Gomi
  • Fumihiko Hasegawa
  • Masayuki Machida


Aspergillus oryzae is used extensively for the production of the traditional Japanese fermented foods sake (rice wine), shoyu (soy sauce), and miso (soybean paste). In recent years, recombinant DNA technology has been used to enhance industrial enzyme production by A. oryzae. Recently completed genomic studies using expressed sequence tag (EST) analyses and whole-genome sequencing are quickly expanding the industrial potential of the fungus in biotechnology. Genes that have been newly discovered through genome research can be used for the production of novel valuable enzymes and chemicals, and are important for designing new industrial processes. This article describes recent progress of A . oryzae genomics and its impact on industrial production of enzymes, metabolites, and bioprocesses.


Aspergillus oryzae biodegradable plastic cutinase DNA microrray enzyme EST genome hydrophobin industry metabolite 


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Copyright information

© Springer 2006

Authors and Affiliations

  • Keietsu Abe
    • 1
    • 2
    • 5
  • Katusya Gomi
    • 2
    • 3
  • Fumihiko Hasegawa
    • 2
  • Masayuki Machida
    • 4
  1. 1.Laboratory of Enzymology, Division of Life Science, Graduate School of Agricultural ScienceTohoku UniversitySendaiJapan
  2. 2.The New Industry Creation Hatchery CenterTohoku UniversitySendaiJapan
  3. 3.Laboratory of Bioindustrial Genomics, Division of Bioscience and Biotechnology for Future Bioindustries, Graduate School of Agricultural ScienceTohoku UniversitySendaiJapan
  4. 4.Institute for Biological Resources and FunctionsNational Institute of Advanced Industrial Science and Technology (AIST)Tsukuba, IbarakiJapan
  5. 5.Laboratory of Enzymology, Department of Molecular and Cell Biology, Graduate School of Agricultural ScienceTohoku UniversitySendaiJapan

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