Aspergillus oryzae has been used for the several foods and alcohol beverages industries, such as sake and soy sauce making, for supplying hydroritic enzymes and vitamins et. al.. In the history of these industries, various strains were isolated from wild and selected for efficient fermentation and improvement of the product quality. Then some strains were further improved by several mutation and selection procedure. The genome structure of these strains will affect their characteristics and important for such nice adaptation. Further more, genome wide analysis of A. oryzae strains will important to understand the nature of this species. However, only little is known about their whole genome evolution. Recently, whole genome sequence of A. oryzae RIB40 strain, which isolated from surface of broad bean, was published. Using this information, we prepared A. oryzae DNA microarray (AO DNAchip) for their genetic study. The 8 strains for sake making, 6 strains for soy sauce making, 5 strains for miso paste making, 3 strains for soy sauce and miso past making, and 12 strains from other source were randomly selected from our strain library and their genomes were examined by AO DNAchip. As the result, in all analysed strains, about 10-1,000 genes were absent and most of them are clustered in their genome. However, only little number of the gene duplications was found. Moreover, these strains were classified into 7 groups containing two major groups by their signal intensity of all ORFs. One major group contained most of sake and miso past related strains and another major group contained most of soy sauce related strains. Among each groups, the pattern of absent genes are similar. These results suggested that the loss of genes will one of important driven force for the genome evolution and nice adaptation of A. oryzae.
Full conference title:
9th EUROPEAN CONFERENCE ON FUNGAL GENETICS
- ECFG 9th (2008)