Genome sequencing of industrial Asperigillus oryzae koji strains. Aspergillus oryzae

Aspergillus oryzae is the essential food microorganism in Japan because they have been used for variety of Japanese fermented foods such as sake, soy sauce, and miso. A large number of domesticated strains with variety of physiological and biochemical characteristics have been used for industrial food production. Comparative genome analysis of these strains can clarify intraspecific variations and the differences among the closely related species.