Aspergillus oryzae 100-8 (Aspergillus_oryzae_100-8)

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.

(Text and image from Wikipedia, the free encyclopaedia.)


The assembly presented is the Aspergillus oryzae 100-8 assembly submitted to INSDC with the assembly accession GCA_000691885.1.


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.

More information

General information about this species can be found in Wikipedia.



AssemblyAspergillus oryzae 100-8, INSDC Assembly GCA_000691885.1, May 2014
Database version93.1
Base Pairs36,769,262
Golden Path Length36,769,262
Genebuild byENA
Genebuild methodGenerated from ENA annotation
Data sourceEuropean Nucleotide Archive

Gene counts

Coding genes11,187
Non coding genes322
Small non coding genes322
Gene transcripts11,509

About this species