Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
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
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, …
Natural Genetic Diversity In Tomato Flavor Genes, Lara Pereira, Manoj Sapkota, Michael Alonge, Yi Zheng, Youjun Zhang, Hamid Razifard, Nathan K. Taitano, Michael C. Schatz, Alisdair R. Fernie, Ying Wang
Natural Genetic Diversity In Tomato Flavor Genes, Lara Pereira, Manoj Sapkota, Michael Alonge, Yi Zheng, Youjun Zhang, Hamid Razifard, Nathan K. Taitano, Michael C. Schatz, Alisdair R. Fernie, Ying Wang
Biology Department Faculty Publication Series
Fruit flavor is defined as the perception of the food by the olfactory and gustatory systems, and is one of the main determinants of fruit quality. Tomato flavor is largely determined by the balance of sugars, acids and volatile compounds. Several genes controlling the levels of these metabolites in tomato fruit have been cloned, including LIN5, ALMT9, AAT1, CXE1, and LoxC. The aim of this study was to identify any association of these genes with trait variation and to describe the genetic diversity at these loci in the red-fruited tomato clade comprised of the wild ancestor Solanum pimpinellifolium, the semi-domesticated …