Life Sciences Commons^™

Comparison Of Two Aspergillus Oryzae Genomes From Different Clades Reveals Independent Evolution Of Alpha-Amylase Duplication, Variation In Secondary Metabolism Genes, And Differences In Primary Metabolism, Katherine Chacón-Vargas, Colin O. Mccarthy, Dasol Choi, Long Wang, Jae-Hyuk Yu, John G. Gibbons

Food Science Department Faculty Publication Series

Microbes (bacteria, yeasts, molds), in addition to plants and animals, were domesticated for their roles in food preservation, nutrition and flavor. Aspergillus oryzae is a domesticated filamentous fungal species traditionally used during fermentation of Asian foods and beverage, such as sake, soy sauce, and miso. To date, little is known about the extent of genome and phenotypic variation of A. oryzae isolates from different clades. Here, we used long-read Oxford Nanopore and short-read Illumina sequencing to produce a highly accurate and contiguous genome assemble of A. oryzae 14160, an industrial strain from China. To understand the relationship of this isolate, …