Aspergillus oryzae 3.042 (AspOry3042)

About Aspergillus oryzae 3.042

Wikipedia

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.)

Taxonomy ID 1160506

Data source European Nucleotide Archive

More information and statistics

Gene annotation

What can I find? Protein-coding and non-coding genes, splice variants, cDNA and protein sequences, non-coding RNAs.

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Download genes, cDNAs, ncRNA, proteins - FASTA - GFF3

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Comparative genomics

What can I find? Homologues, gene trees, and whole genome alignments across multiple species.

More about comparative analyses

Phylogenetic overview of gene families

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Variation

This species currently has no variation database. However you can process your own variants using the Variant Effect Predictor:

Variant Effect Predictor

About this species