Aspergillus oryzae str. BCC7051 Assembly and Gene Annotation

About Aspergillus oryzae str. BCC7051 (GCA_002007945)

Aspergillus oryzae, known in English as , 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.

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, despite the fact that it is not of Japanese origin nor is it used exclusively by Japan, having been imported from China.

"Red kōji-kin
" is a separate species, Monascus purpureus.

(Text from Wikipedia, the free encyclopaedia.)

Assembly

The assembly presented is the ASM200794v1 assembly submitted to INSDC with the assembly accession GCA_002007945.1.

Annotation

The annotation presented is derived from annotation submitted to INSDC with the assembly accession GCA_002007945.1, 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.