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ID: 526
Aspergillus oryzae

Filamentous fungus used in the production of fermented foods and beverages

Lineage: Eukaryota[1107]; Fungi[414]; Dikarya[361]; Ascomycota[282]; Pezizomycotina[210]; Eurotiomycetes[54]; Eurotiomycetidae[43]; Eurotiales[26]; Aspergillaceae[22]; Aspergillus[11]; Aspergillus oryzae[1]
The filamentous fungus Aspergillus oryzae has been widely used for centuries in the production of the traditional Japanese fermented foods such as sake (rice wine), shoyu (soy sauce), and miso (soybean paste). The Aspergillus oryzae genome is highly enriched for genes involved in metabolism; these comprise more than 6 Mb of the genome More...

Sequence data: genome assemblies: 6; sequence reads: 1 (See  Genome Assembly and Annotation report)

 Representative (genome information for reference and representative genomes)

Other BioProjects

Genome Sequencing, no data1
Epigenomics1
Other1
Transcriptome or Gene expression11
Variation1

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