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 KatoKotaro Kirimura, Osamu Mizutani, Kaoru Nakasone, Motoaki Sano, Yohei Shiraishi, Masatoshi Tsukahara, Katsuya Gomi

    Research output: Contribution to journalArticle

    18 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

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    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., Yamagata, Y., Takeuchi, M., Kobayashi, T., Koike, H., Abe, K., Asai, K., Arita, M., Fujita, N., Fukuda, K., Higa, K. I., Horikawa, H., Ishikawa, T., Jinno, K., ... Gomi, K. (2016). Genome sequence of Aspergillus luchuensis NBRC 4314. DNA Research, 23(6), 507-515. https://doi.org/10.1093/dnares/dsw032