Genome sequencing of industrial Asperigillus sojae koji strains. Aspergillus sojae

Aspergillus sojae, closely-related species of A. oryzae, are essential food microorganism for soy sauce production in Japan. 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.