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Draft genome sequence of Aspergillus oryzae (Ahlburg) Cohn ATCC 16868

Summary

Scientists have sequenced the genetic code of Aspergillus oryzae, a fungus commonly used to make fermented foods and animal feed. This fungus produces useful enzymes that break down plant materials, making nutrients more available. The completed genome sequence helps researchers ensure the fungus is safe for food production by checking for any potential health risks.

Background

Aspergillus oryzae is a fungus that produces carbohydrase and proteolytic enzymes and is widely used in fermented food and feed production. The organism is employed in aquaculture as a fermentation agent to improve nutritional content of plant-based ingredients.

Objective

To present the draft genome sequence of Aspergillus oryzae ATCC 16868 and utilize genomic data to investigate allergenicity and virulence characteristics for safety evaluation in food production systems.

Results

A total of 10,194,765 paired-end reads were sequenced, resulting in a draft genome assembly of 724 contigs with total length of 36,838,118 bp (N50 131,073 bp), GC content of 48.3%, and genome completeness of 98.7%.

Conclusion

The draft genome sequence of A. oryzae ATCC 16868 has been successfully generated and deposited in public databases, providing a resource for further genomic analysis of virulence factors and allergenicity assessment relevant to food safety applications.
  • Published in:Microbiology Resource Announcements,
  • Study Type:Genome Sequencing Project,
  • Source: PMID: 39992152, DOI: 10.1128/mra.01100-24
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