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Deadline for manuscript submissions: 1 June 2021. Generation of large chromosomal deletions in koji molds Aspergillus oryzae and Aspergillus sojae via a loop-out recombination. As close relatives of aflatoxin-producing wild molds, koji molds possess an aflatoxin gene homolog cluster. Aspergillus sojae and Aspergillus oryzae play an important role in producing the distinctive taste of soy sauce by hydrolyzing soybean proteins. Aspergillus oryzae is the most widely used koji mold and therefore is recognized as the most representative, and most well known, koji mold. Mold strains belonging to the species Aspergillus oryzae and Aspergillus sojae are highly valued as koji molds in the traditional preparation of fermented foods, such as miso, sake, and shoyu, and as protein production hosts in modern industrial processes.A. Koji mold. Koji mold species are generally perceived of as being nontoxigenic, whereas wild molds are associated with the carcinogenic aflatoxins. Koji molds have been used for many centuries in various Asian food fermentations ( Kitamoto, 2002 ). Indeed, the FDA has designated the koji molds GRAS (generally recognized as safe) (6, 17). Toxigenic potential must be determined specifically for individual strains. In-deed, the FDA has designated the koji molds GRAS (generally recognized as safe) (6, 17). Furthermore, in recent years, genome editing has been successfully applied in Koji molds, and the technique has enlarged the potential use of industrial strains. Despite the fact that koji molds are industrially important fungi, their genetic analyses are lagging behind in comparison with those of The fusants, thought to be heterokaryons owing to their frequent segregation for the parental marker strains, were stabilized through repeated subcultures. The molds secrete two kinds of metalloproteases, neutral proteinase I and neutral proteinase II (NpII). We have identified Ku70 and Ku80 homologs in the koji molds Aspergillus sojae and Aspergillus oryzae, and have constructed the disruption mutants of Ku70, Ku80, and Ku70–80 to characterize the phenotypic change in these mutants. Subscribe to receive issue release notifications and newsletters from MDPI journals, You can make submissions to other journals. Sakaguchi and Yamada (1944) have proposed a new classification, dividing the yellow green Aspergilli, which widely used in Japan for manufacturing of alcohol, sake, soy sauce and soy paste, into two main groups; i.e. The approach allowed deletion of 200-kb and 100-kb sections of A. oryzae and A. sojae , respectively. Genetic similarity among these species is high, and aflatoxin production of a culture may be affected by cultivation conditions and substrate composition. Moreover, especially in A. oryzae as a model filamentous fungus, fundamental biological architecture has been elucidated. Fusion between the yellow-spored met- mutant of A. oryzae and the white-spored bio- mutant of A. sojae produced green-spored fusants on minimal medium with a frequency of 5 × 10-5/protoplast pair. Please visit the Instructions for Authors page before submitting a manuscript. The statements, opinions and data contained in the journals are solely All four species are classified to the A. flavus group. Our dedicated information section provides allows you to learn more about MDPI. Aspergillus oryzae and the related Koji molds, Aspergillus sojae and Aspergillus luchuensis have been used in the fermentation and brewing industries and are recognized as safe producers of abundant valuable materials, such as enzymes and organic acids. J Food Prot 1 December 2007; 70 (12): 2916–2934. The statements, opinions and data contained in the journal, © 1996-2020 MDPI (Basel, Switzerland) unless otherwise stated. ), Department of Biochemistry and Molecular Biology, University of Southern Denmark, Campusvej 55, 5230 Odense M, Denmark. Thus, these molds are among the most useful filamentous fungi. The species taxa, A. oryzae and A. sojae, are currently conserved by societal issues. Please let us know what you think of our products and services. Thus, reliable identification of individual strains is very important for application purposes. Rice koji fermented with Aspergillus species has been used for the production of doenjang, sake, soy sauce, and certain vinegars. You seem to have javascript disabled. Subject: Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae, (Optional message may have a maximum of 1000 characters. All manuscripts are thoroughly refereed through a single-blind peer-review process. A. oryzae and A. sojae are relatives of the wild molds Aspergillus flavus and Aspergillus parasiticus. Agric Biol Chem 54:1667–1676. This review considers the pheno- and genotypic markers used in the classification of A. flavus group strains and specifically in the identification of A. oryzae and A. sojae strains. oryzae and A. sojae are relatives of the wild molds Aspergillus flavus and Aspergillus parasiticus. No PCR product was obtained when the RNA prepared from the A. This Special Issue highlights and summarizes recent research advances of molecular machinery in gene expression, post-translational modification, and intracellular membrane traffic, mainly regarding valuable material production, including pharmaceutical proteins and secondary metabolites, in A. oryzae and related Koji molds. Some strains of Aspergillus oryzae were shown to have homologs of aflR, a regulatory gene for aflatoxin synthesis in Aspergillus parasiticus.Transcription of an aflR homolog was examined in six strains of A.oryzae having the homologs, using polymerase chain reaction (PCR) coupled with reverse transcription. Article CAS Google Scholar Aspergillus sojae is a species of fungus in the genus Aspergillus.. Ushijima S, Nakadai T, Uchida K (1990a) Breeding of new koji-molds through interspecific hybridization between Aspergillus oryzae and Aspergillus sojae by protoplast fusion. Abstract. The high degree of identity is reflected by the divergent identification of reference cultures maintained in culture collections. Find support for a specific problem on the support section of our website. The koji molds Aspergillus oryzae and A. sojae, used for the industrial production of enzymes and oriental fermented foods, are recognized as biologically safe host organisms. In addition, potential topics cover new findings in making processes of traditional fermentation products that are made by Koji molds, such as sake, soy sauce, miso, amazake, etc. The koji molds Aspergillus sojae and Aspergillus oryzae are extensively used in the industrial production of en-zymes and in oriental fermented food products such as soy sauce, sake, and miso. Department of Pharmaceutical and Medical Business Sciences, Nihon Pharmaceutical University, Yushima, Bunkyo-ku, Tokyo 113-0034, Japan, Department of Bioscience and Biotechnology, Kyushu University, Motooka, Nishi-ku, Fukuoka 819-0395, Japan. those of the individual authors and contributors and not of the publisher and the editor(s). Comparative genome analysis of koji molds demonstrated genomic differences between Aspergillus oryzae and Aspergillus sojae. Help us to further improve by taking part in this short 5 minute survey, Aspergillus oryzae and related Koji molds. The koji molds Aspergillus sojae and Aspergillus oryzae are industrially important fungi used for the production of enzymes and oriental fermented food products such as soy sauce, sake, and miso, but the mechanisms of HR and NHEJ in the koji molds A. sojae and A. oryzae are poorly understood. flavus-oryzae Thom and Church), and (2) Aspergillus sojae … The koji molds Aspergillus oryzae and A. sojae, used for the industrial production of enzymes and oriental fermented foods, are recognized as biologically safe host organisms. The deleted regions contained putative aflatoxin biosynthetic gene clusters. Journal of Fungi is an international peer-reviewed open access quarterly journal published by MDPI. The mold Aspergillus has close to 200 species and varieties.. Aspergillus is widely distributed from the arctic region to the tropics.Aspergillus species are frequently found in air and soil.As concerns indoor air quality the most important species are Aspergillus fumigatus, Aspergillus flavus, Aspergillus clavatus, Aspergillus niger, Aspergillus versicolor. It is a vital ingredient in the manufacturing of traditional Japanese fermented foods, such as sake, miso, and shoyu ().Different koji molds are used to produce different foods (see table). English editing service prior to publication or during author revisions. THOMAS R. JØRGENSEN; Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae. Mold experts believe that Aspergillus molds are the most common type of fungi found in the natural environment. This special issue is now open for submission. DNA fingerprinting was performed on 64 strains of Aspergillus oryzae and 1 strain of Aspergillus sojae isolated from soy sauce factories within Malaysia and Southeast Asia that use traditional methods in producing “tamari-type” Cantonese soy sauce. Aspergillus sojae is a species of fungus in the genus Aspergillus.. Once you are registered, click here to go to the submission form. All papers will be peer-reviewed. Koji is cultured rice grain, wheat grain, or soybean. Mold strains belonging to the species Aspergillus oryzae and Aspergillus sojae are highly valued as koji molds in the traditional preparation of fermented foods, such as miso, sake, and shoyu, and as protein production hosts in modern industrial processes. To determine the effect of ku gene disruption on the gene targeting frequency, … Generation of large chromosomal deletions in koji molds Aspergillus oryzae and Aspergillus sojae via a loop-out recombination. Thus, these molds are among the most useful filamentous fungi. Mold strains belonging to the species Aspergillus oryzae and Aspergillus sojae are highly valued as koji molds in the traditional preparation of fermented foods, such as miso, sake, and shoyu, and as protein production hosts in modern industrial processes. We use cookies on our website to ensure you get the best experience. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. We established a technique for efficiently generating large chromosomal deletions in the koji molds Aspergillus oryzae and A. sojae by using a ku70 -deficient strain and a bidirectional marker. Manuscripts can be submitted until the deadline. Research articles, review articles as well as short communications are invited. Search for other works by this author on: Copyright ©, International Association for Food Protection, This site uses cookies. Submitted papers should be well formatted and use good English. A special issue of Journal of Fungi (ISSN 2309-608X). Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Please note that many of the page functionalities won't work as expected without javascript enabled. The number of putative protease genes, α-amylase genes, and glutaminase genes in A. oryzae was different from that in A. sojae. Ku genes play a key role in the non-homologous end-joining pathway. Aspergillus flavus and Aspergillus oryzae are very closely related species (just as A. parasiticus is with respect to A. sojae).However, A. flavus is pathogenic and A. oryzae is GRAS. In the koji molds Aspergillus sojae and Aspergillus oryzae, exogenous DNA is integrated in the genome, in most cases irrespective of the sequence homology, suggesting that DNA integration occurs predominantly through a nonhomologous end joining pathway where two ku genes, namely, ku70 and ku80, play a key role. Authors may use MDPI's (Asp. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website. The Article Processing Charge (APC) for publication in this open access journal is 1400 CHF (Swiss Francs). Identification of a strain as A. oryzae or A. sojae is no guarantee of its inability to produce aflatoxins or other toxic metabolites. The Aspergillus flavus group covers species of A. flavus and Aspergillus parasiticus as aflatoxin producers and Aspergillus oryzae and Aspergillus sojae as koji molds. PstI digests of total genomic DNA from each isolate were probed using the pAF28 repetitive sequence. Author: Takahashi T, Jin FJ, Sunagawa M, Machida M, Koyama Y. Appl Environ Microbiol. Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Author: Takahashi T, Jin FJ, Sunagawa M, … Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). A spergillus oryzae and Aspergillus sojae strains used for shoyu production have focused on comparing these two fungal species and improving their enzyme-producing abilities. Jual Culture Aspergillus sojae & Aspergillus oryzae Dalam Agar miring atau serbuk Telp. Hide. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. 2008 Dec;74(24):7684-93. Rice koji provides sugars for growth, and subsequent fermentation through saccharification provides sweetness to rice-based alcoholic beverages [13]. By continuing to use our website, you are agreeing to, Policy for Manuscripts of a Sensitive Nature, https://doi.org/10.4315/0362-028X-70.12.2916. Mold strains belonging to the species Aspergillus oryzae and Aspergillus sojae are highly valued as koji molds in the traditional preparation of fermented foods, such as miso, sake, and shoyu, and as protein production hosts in modern industrial processes. The Aspergillus flavus group covers species of A. flavus and Aspergillus parasiticus as aflatoxin producers and Aspergillus oryzae and Aspergillus sojae as koji molds. Some strains identified as A. oryzae and A. sojae have been implicated in aflatoxin production. 087875885444 Aspergillus sojae and Aspergillus oryzae play an important role in producing the distinctive taste of soy sauce by hydrolyzing soybean proteins. Koji molds, Aspergillus oryzae and Aspergillus sojae, have traditionally been used in the brewing industry for the production of sake, miso, and soy sauce.A history of safety and nonproductivity of aflatoxin is well established for industrial strains, and A. oryzae is considered “generally recognized as safe” by the U.S. Food and Drug Administration (). Strains of the A. flavus group are characterized by a high degree of morphological similarity. Strains of A. oryzae were … Separation of A. oryzae and A. sojae from A. flavus and A. parasiticus, respectively, is inconsistent, and both morphologic and molecular evidence support conspecificity. (1) Aspergillus oryzae s. str. Koji mold (Aspergillus oryzae), published June 2014: Download PDF Get Adobe Acrobat Reader ; Content. Genetic similarity among these species is high, and aflatoxin production of a culture may be affected by cultivation conditions and substrate composition. doi: https://doi.org/10.4315/0362-028X-70.12.2916. oryzae, Aspergillus sojae, Aspergillus kawachi, A. shirousamii, and Aspergillus aworami. Dear Colleagues, Aspergillus oryzae and the related Koji molds, Aspergillus sojae and Aspergillus luchuensis have been used in the fermentation and brewing industries and are recognized as safe producers of abundant valuable materials, such as enzymes and organic acids. Since the completion of the genome analysis of these fungi, molecular mechanisms underlying the production of valuable materials and characteristic metabolites have been well investigated. Recipient(s) will receive an email with a link to 'Identification and Toxigenic Potential of the Industrially Important Fungi, Aspergillus oryzae and Aspergillus sojae' and will not need an account to access the content. 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