Aspergillus oryzae strain:3042 Raw sequence reads. Aspergillus oryzae strain:3042

During the soy sauce brewing, A. oryzae secretes kinds of synthetic and hydrolytic enzymes, and exhibits high activities of enzymes involving protease, peptidase and amylase. To better understand the effect of saline stress toward the growth and metabolism of A. oryzae, RNA-seq approach is employed to analyze the responses and changes of gene expression under different salt concentrations (0%, 5%, 10% and 15% NaCl) on a whole-genome level. The aim of our study is to improve the performance of enzyme in shortening the fermentation process and conversion rate of raw materials under high NaCl condition, and eventually improve the quality of soy sauce.