Aspergillus luchuensis: Difference between revisions

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|authority=(1901)<ref name="auto">Inui, T.: Ryukyu awamori hakko kin chyosa houkokusyo, J. Chem. Soc. Japan, 4, 1421–1430 (1901)</ref>
|authority=(1901)<ref name="auto">{{cite journal | author = Inui T | year = 1901 | title = Ryukyu awamori hakko kin chyosa houkokusyo | url = | journal = J. Chem. Soc. Japan | volume = 4 | issue = | pages = 1421–1430 }}</ref>
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'''''Aspergillus luchuensis''''' (previous names ''A. foetidus'' and ''A. acidus'') is a [[species]] of fungus in the [[genus]] ''[[Aspergillus]]''. It belongs to the group of black ''Aspergilli'' which are important industrial workhorses.<ref name=nbt1282>{{cite journal|title=Genome sequencing and analysis of the versatile cell factory Aspergillus niger CBS 513.88|author=Herman J Pel|author2=Johannes H de Winde|display-authors=1|journal=Nature Biotechnology|doi=10.1038/nbt1282}}</ref><ref>{{cite journal|author1=Israel Goldberg|author2=J Stefan Rokem|author3=Ophry Pines|display-authors=1|title=Organic acids: old metabolites, new themes|journal=Chemical Technology and Biotechnology|doi=10.1002/jctb.1590}}</ref><ref name=food>{{cite journal|author1=Pariza, M. W|author2=Foster, E. M|title=Determining the Safety of Enzymes Used in Food Processing|journal=Journal of Food Protection|doi=10.4315/0362-028X-46.5.453}}</ref> ''A. luchuensis'' belongs to the ''Nigri'' section. It has been used to produce awamori, a distilled alcoholic beverage made on the Okinawa islands in [[Japan]].<ref>{{cite journal|title=Molecular biological researches of Kuro-Koji molds, their classification and safety|journal=J. Biosci. Bioeng.|doi=10.1016/j.jbiosc.2011.05.005}}</ref> The species was first described in Japan in 1901.<ref name="auto"/>
'''''Aspergillus luchuensis''''' (previous names ''A. foetidus'' and ''A. acidus'') is a [[species]] of fungus in the [[genus]] ''[[Aspergillus]]''. It belongs to the group of black ''Aspergilli'' which are important industrial workhorses.<ref name=nbt1282>{{cite journal|title=Genome sequencing and analysis of the versatile cell factory Aspergillus niger CBS 513.88|author=Herman J Pel|author2=Johannes H de Winde|display-authors=1|journal=Nature Biotechnology|doi=10.1038/nbt1282|pmid=17259976|volume=25|date=February 2007|pages=221–31}}</ref><ref>{{cite journal|author1=Israel Goldberg|author2=J Stefan Rokem|author3=Ophry Pines|display-authors=1|title=Organic acids: old metabolites, new themes|journal=Chemical Technology and Biotechnology|doi=10.1002/jctb.1590|volume=81|year=2006|pages=1601–1611}}</ref><ref name=food>{{cite journal|author1=Pariza, M. W|author2=Foster, E. M|title=Determining the Safety of Enzymes Used in Food Processing|journal=Journal of Food Protection|doi=10.4315/0362-028X-46.5.453|volume=46|year=1983|pages=453–468}}</ref> ''A. luchuensis'' belongs to the ''Nigri'' section. It has been used to produce awamori, a distilled alcoholic beverage made on the Okinawa islands in [[Japan]].<ref>{{cite journal|title=Molecular biological researches of Kuro-Koji molds, their classification and safety|journal=J. Biosci. Bioeng.|doi=10.1016/j.jbiosc.2011.05.005 | volume=112|year=2011|pages=233–237|author=Yamada Osamu, Takara Ryo, Hamada Ryoko, Hayashi Risa, Tsukahara Masatoshi, Mikami Shigeaki}}</ref> The species was first described in Japan in 1901.<ref name="auto"/>


Its genome has been [[sequencing|sequenced]] by two different research groups, first in 2016,<ref>Yamada, O. et al. Genome sequence of Aspergillus luchuensis NBRC 4314. DNA Res 2016, 23, 507–515, doi:10.1093/dnares/dsw032.</ref> and then in 2017.<ref>de Vries, R. P. et al. Comparative genomics reveals high biological diversity and specific adaptations in the industrially and medically important fungal genus Aspergillus. Genome Biology 2017, 18, 28, doi:10.1186/s13059-017-1151-0.</ref><ref>https://genome.jgi.doe.gov/Aspfo1/Aspfo1.home.html</ref> The first sequencing of the ''A. luchuensis'' genome reported a genome assembly size of 34.7 [[base pair|Mbp]] and reported the presence of 11,691 genes.
Its genome has been [[sequencing|sequenced]] by two different research groups, first in 2016,<ref>{{cite journal | author = Yamada O | display-authors = etal | year = 2016 | title = Genome sequence of Aspergillus luchuensis NBRC 4314 | url = | journal = DNA Res | volume = 23 | issue = | pages = 507–515 | doi = 10.1093/dnares/dsw032 }}</ref> and then in 2017.<ref>{{cite journal | author = de Vries R. P. | display-authors = etal | year = 2017 | title = Comparative genomics reveals high biological diversity and specific adaptations in the industrially and medically important fungal genus Aspergillus | url = | journal = Genome Biology | volume = 18 | issue = | page = 28 | doi = 10.1186/s13059-017-1151-0 }}</ref><ref>https://genome.jgi.doe.gov/Aspfo1/Aspfo1.home.html</ref> The first sequencing of the ''A. luchuensis'' genome reported a genome assembly size of 34.7 [[base pair|Mbp]] and reported the presence of 11,691 genes.
==References==
==References==
{{Reflist}}
{{Reflist}}

Revision as of 13:20, 18 January 2020

Aspergillus luchuensis
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Aspergillus
Species:
A. luchuensis
Binomial name
Aspergillus luchuensis
(1901)[1]
Synonyms

Aspergillus foetidus and Aspergillus acidus

Aspergillus luchuensis (previous names A. foetidus and A. acidus) is a species of fungus in the genus Aspergillus. It belongs to the group of black Aspergilli which are important industrial workhorses.[2][3][4] A. luchuensis belongs to the Nigri section. It has been used to produce awamori, a distilled alcoholic beverage made on the Okinawa islands in Japan.[5] The species was first described in Japan in 1901.[1]

Its genome has been sequenced by two different research groups, first in 2016,[6] and then in 2017.[7][8] The first sequencing of the A. luchuensis genome reported a genome assembly size of 34.7 Mbp and reported the presence of 11,691 genes.

References

  1. ^ a b Inui T (1901). "Ryukyu awamori hakko kin chyosa houkokusyo". J. Chem. Soc. Japan. 4: 1421–1430.
  2. ^ Herman J Pel; et al. (February 2007). "Genome sequencing and analysis of the versatile cell factory Aspergillus niger CBS 513.88". Nature Biotechnology. 25: 221–31. doi:10.1038/nbt1282. PMID 17259976.
  3. ^ Israel Goldberg; et al. (2006). "Organic acids: old metabolites, new themes". Chemical Technology and Biotechnology. 81: 1601–1611. doi:10.1002/jctb.1590.
  4. ^ Pariza, M. W; Foster, E. M (1983). "Determining the Safety of Enzymes Used in Food Processing". Journal of Food Protection. 46: 453–468. doi:10.4315/0362-028X-46.5.453.
  5. ^ Yamada Osamu, Takara Ryo, Hamada Ryoko, Hayashi Risa, Tsukahara Masatoshi, Mikami Shigeaki (2011). "Molecular biological researches of Kuro-Koji molds, their classification and safety". J. Biosci. Bioeng. 112: 233–237. doi:10.1016/j.jbiosc.2011.05.005.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  6. ^ Yamada O; et al. (2016). "Genome sequence of Aspergillus luchuensis NBRC 4314". DNA Res. 23: 507–515. doi:10.1093/dnares/dsw032.
  7. ^ de Vries R. P.; et al. (2017). "Comparative genomics reveals high biological diversity and specific adaptations in the industrially and medically important fungal genus Aspergillus". Genome Biology. 18: 28. doi:10.1186/s13059-017-1151-0.{{cite journal}}: CS1 maint: unflagged free DOI (link)
  8. ^ https://genome.jgi.doe.gov/Aspfo1/Aspfo1.home.html