Aspergillus oryzae 100-8 Assembly and Gene Annotation
About Aspergillus oryzae 100-8
Aspergillus oryzae, known in English as kōji (from Japanese kōji 麹), is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū. The domestication of A. oryzae occurred at least 2000 years ago. A. oryzae is also used for the production of rice vinegars.
Dr. Eiji Ichishima of Tohoku University called the kōji fungus a "national fungus" (kokkin) in the journal of the Brewing Society of Japan, because of its importance not only for making the koji for sake brewing, but also for making the koji for miso, soy sauce, and a range of other traditional Japanese foods. His proposal was approved at the society's annual meeting in 2006.
"Red kōji-kin" is a separate species, Monascus purpureus.
The annotation presented is derived from annotation submitted to INSDC with the assembly accession GCA_000691885.1, with additional non-coding genes derived from Rfam. For more details, please visit INSDC annotation import.
General information about this species can be found in Wikipedia.
|Assembly||Aspergillus oryzae 100-8, INSDC Assembly GCA_000691885.1, May 2014|
|Golden Path Length||36,769,262|
|Genebuild method||Generated from ENA annotation|
|Data source||European Nucleotide Archive|
|Non coding genes||322|
|Small non coding genes||322|