Genome sequence of Aspergillus luchuensis NBRC 4314

Osamu Yamada, Masayuki Machida, Akira Hosoyama, Masatoshi Goto, Toru Takahashi, Taiki Futagami, Youhei Yamagata, Michio Takeuchi, Tetsuo Kobayashi, Hideaki Koike, Keietsu Abe, Kiyoshi Asai, Masanori Arita, Nobuyuki Fujita, Kazuro Fukuda, Ken Ichi Higa, Hiroshi Horikawa, Takeaki Ishikawa, Koji Jinno, Yumiko Kato & 7 others Kotaro Kirimura, Osamu Mizutani, Kaoru Nakasone, Motoaki Sano, Yohei Shiraishi, Masatoshi Tsukahara, Katsuya Gomi

    Research output: Contribution to journalArticle

    17 Citations (Scopus)

    Abstract

    Awamori is a traditional distilled beverage made from steamed Thai-Indica rice in Okinawa, Japan. For brewing the liquor, two microbes, local kuro (black) koji mold Aspergillus luchuensis and awamori yeast Saccharomyces cerevisiae are involved. In contrast, that yeasts are used for ethanol fermentation throughout the world, a characteristic of Japanese fermentation industries is the use of Aspergillus molds as a source of enzymes for the maceration and saccharification of raw materials. Here we report the draft genome of a kuro (black) koji mold, A. luchuensis NBRC 4314 (RIB 2604). The total length of nonredundant sequences was nearly 34.7Mb, comprising approximately 2,300 contigs with 16 telomere-like sequences. In total, 11,691 genes were predicted to encode proteins. Most of the housekeeping genes, such as transcription factors and N-and O-glycosylation system, were conserved with respect to Aspergillus Niger and Aspergillus oryzae. An alternative oxidase and acid-stable a-amylase regarding citric acid production and fermentation at a low pH as well as a unique glutamic peptidase were also found in the genome. Furthermore, key biosynthetic gene clusters of ochratoxin A and fumonisin B were absent when compared with A. Niger genome, showing the safety of A. luchuensis for food and beverage production. This genome information will facilitate not only comparative genomics with industrial kuro-koji molds, but also molecular breeding of the molds in improvements of awamori fermentation.

    Original languageEnglish
    Pages (from-to)507-515
    Number of pages9
    JournalDNA Research
    Volume23
    Issue number6
    DOIs
    Publication statusPublished - 2016

    Fingerprint

    Aspergillus
    Fungi
    Fermentation
    Genome
    Aspergillus niger
    Yeasts
    DNA Shuffling
    Aspergillus oryzae
    Fumonisins
    Food and Beverages
    Essential Genes
    Beverages
    Telomere
    Amylases
    Multigene Family
    Genomics
    Glycosylation
    Citric Acid
    Saccharomyces cerevisiae
    Industry

    Keywords

    • Aspergillus luchuensis
    • Genome sequence
    • Kuro (black) koji mold

    ASJC Scopus subject areas

    • Medicine(all)
    • Molecular Biology
    • Genetics

    Cite this

    Yamada, O., Machida, M., Hosoyama, A., Goto, M., Takahashi, T., Futagami, T., ... Gomi, K. (2016). Genome sequence of Aspergillus luchuensis NBRC 4314. DNA Research, 23(6), 507-515. https://doi.org/10.1093/dnares/dsw032

    Genome sequence of Aspergillus luchuensis NBRC 4314. / Yamada, Osamu; Machida, Masayuki; Hosoyama, Akira; Goto, Masatoshi; Takahashi, Toru; Futagami, Taiki; Yamagata, Youhei; Takeuchi, Michio; Kobayashi, Tetsuo; Koike, Hideaki; Abe, Keietsu; Asai, Kiyoshi; Arita, Masanori; Fujita, Nobuyuki; Fukuda, Kazuro; Higa, Ken Ichi; Horikawa, Hiroshi; Ishikawa, Takeaki; Jinno, Koji; Kato, Yumiko; Kirimura, Kotaro; Mizutani, Osamu; Nakasone, Kaoru; Sano, Motoaki; Shiraishi, Yohei; Tsukahara, Masatoshi; Gomi, Katsuya.

    In: DNA Research, Vol. 23, No. 6, 2016, p. 507-515.

    Research output: Contribution to journalArticle

    Yamada, O, Machida, M, Hosoyama, A, Goto, M, Takahashi, T, Futagami, T, Yamagata, Y, Takeuchi, M, Kobayashi, T, Koike, H, Abe, K, Asai, K, Arita, M, Fujita, N, Fukuda, K, Higa, KI, Horikawa, H, Ishikawa, T, Jinno, K, Kato, Y, Kirimura, K, Mizutani, O, Nakasone, K, Sano, M, Shiraishi, Y, Tsukahara, M & Gomi, K 2016, 'Genome sequence of Aspergillus luchuensis NBRC 4314', DNA Research, vol. 23, no. 6, pp. 507-515. https://doi.org/10.1093/dnares/dsw032
    Yamada O, Machida M, Hosoyama A, Goto M, Takahashi T, Futagami T et al. Genome sequence of Aspergillus luchuensis NBRC 4314. DNA Research. 2016;23(6):507-515. https://doi.org/10.1093/dnares/dsw032
    Yamada, Osamu ; Machida, Masayuki ; Hosoyama, Akira ; Goto, Masatoshi ; Takahashi, Toru ; Futagami, Taiki ; Yamagata, Youhei ; Takeuchi, Michio ; Kobayashi, Tetsuo ; Koike, Hideaki ; Abe, Keietsu ; Asai, Kiyoshi ; Arita, Masanori ; Fujita, Nobuyuki ; Fukuda, Kazuro ; Higa, Ken Ichi ; Horikawa, Hiroshi ; Ishikawa, Takeaki ; Jinno, Koji ; Kato, Yumiko ; Kirimura, Kotaro ; Mizutani, Osamu ; Nakasone, Kaoru ; Sano, Motoaki ; Shiraishi, Yohei ; Tsukahara, Masatoshi ; Gomi, Katsuya. / Genome sequence of Aspergillus luchuensis NBRC 4314. In: DNA Research. 2016 ; Vol. 23, No. 6. pp. 507-515.
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    abstract = "Awamori is a traditional distilled beverage made from steamed Thai-Indica rice in Okinawa, Japan. For brewing the liquor, two microbes, local kuro (black) koji mold Aspergillus luchuensis and awamori yeast Saccharomyces cerevisiae are involved. In contrast, that yeasts are used for ethanol fermentation throughout the world, a characteristic of Japanese fermentation industries is the use of Aspergillus molds as a source of enzymes for the maceration and saccharification of raw materials. Here we report the draft genome of a kuro (black) koji mold, A. luchuensis NBRC 4314 (RIB 2604). The total length of nonredundant sequences was nearly 34.7Mb, comprising approximately 2,300 contigs with 16 telomere-like sequences. In total, 11,691 genes were predicted to encode proteins. Most of the housekeeping genes, such as transcription factors and N-and O-glycosylation system, were conserved with respect to Aspergillus Niger and Aspergillus oryzae. An alternative oxidase and acid-stable a-amylase regarding citric acid production and fermentation at a low pH as well as a unique glutamic peptidase were also found in the genome. Furthermore, key biosynthetic gene clusters of ochratoxin A and fumonisin B were absent when compared with A. Niger genome, showing the safety of A. luchuensis for food and beverage production. This genome information will facilitate not only comparative genomics with industrial kuro-koji molds, but also molecular breeding of the molds in improvements of awamori fermentation.",
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    AU - Yamada, Osamu

    AU - Machida, Masayuki

    AU - Hosoyama, Akira

    AU - Goto, Masatoshi

    AU - Takahashi, Toru

    AU - Futagami, Taiki

    AU - Yamagata, Youhei

    AU - Takeuchi, Michio

    AU - Kobayashi, Tetsuo

    AU - Koike, Hideaki

    AU - Abe, Keietsu

    AU - Asai, Kiyoshi

    AU - Arita, Masanori

    AU - Fujita, Nobuyuki

    AU - Fukuda, Kazuro

    AU - Higa, Ken Ichi

    AU - Horikawa, Hiroshi

    AU - Ishikawa, Takeaki

    AU - Jinno, Koji

    AU - Kato, Yumiko

    AU - Kirimura, Kotaro

    AU - Mizutani, Osamu

    AU - Nakasone, Kaoru

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    AU - Shiraishi, Yohei

    AU - Tsukahara, Masatoshi

    AU - Gomi, Katsuya

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