Phenotypic, Genomic, and Transcriptomic Comparison of Industrial Aspergillus oryzae Used in Chinese and Japanese Soy Sauce: Analysis of Key Proteolytic Enzymes Produced by Koji Molds
Lijie Zhang, Le Kang, Yan Xu
Abstract
strains. However, variations in protease secretion ratio and transcriptome were discovered between industrial strains. Based on that, we generated 58 candidate key proteolytic enzymes. This work comprehensively analyzed three industrial koji molds, revealing genome development under separate artificial domestication and helping in the study of key proteolytic enzymes during soy sauce production.
Topics & Concepts
Aspergillus oryzaeAspergillusBiologyProteolytic enzymesPhenotypeFood scienceEnzymeBiotechnologyMicrobiologyGeneticsGeneBiochemistryPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsEnzyme Production and Characterization