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HOME > J. Microbiol > Volume 57(10); 2019 > Article
Journal Article
Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation
Kang Uk Kim 1, Kyung Min Kim 1, Yong-Ho Choi 2, Byung-Serk Hurh 2, Inhyung Lee 1
Journal of Microbiology 2019;57(10):874-883.
DOI: https://doi.org/10.1007/s12275-019-9152-1
Published online: June 27, 2019
1Department of Bio and Fermentation Convergence Technology, BK21, PLUS Project, Kookmin University, Seoul 02707, Republic of Korea, 2Sempio Fermentation Research Center, Sempio Foods Company, Cheongju 28156, Republic of Korea1Department of Bio and Fermentation Convergence Technology, BK21, PLUS Project, Kookmin University, Seoul 02707, Republic of Korea, 2Sempio Fermentation Research Center, Sempio Foods Company, Cheongju 28156, Republic of Korea
Corresponding author:  Inhyung Lee , Tel: +82-2-910-4771, 
Received: 22 March 2019   • Revised: 13 May 2019   • Accepted: 16 May 2019
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Abstract

Aspergillus sojae is a koji (starter) mold that has been applied for food fermentation in Asia. The whole genome of A. sojae SMF 134, which was isolated from meju (Korean soybean fermented brick), was analyzed at the genomic level to evaluate its potential as a starter for soybean fermentation. The genome size was 40.1 Mbp, which was expected to be composed of eight chromosomes with 13,748 ORFs. Strain SMF 134 had a total of 151 protease genes, among which two more leucine aminopeptidase (lap) genes were found in addition to the previously known lap1, and three γ-glutamyltranspeptidase (ggt) genes were newly identified. Such genomic characteristics of SMF 134 with many protease and flavor-related (lap and ggt) genes support its merits as a starter for soybean fermentation. In addition, this first complete genome of A. sojae will allow for further genetic studies to better understand the production of various enzymes, including proteases, LAPs, and GGTs, as well as other characteristics as a starter mold for soybean fermentation.

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    Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation
    J. Microbiol. 2019;57(10):874-883.   Published online June 27, 2019
    DOI: https://doi.org/10.1007/s12275-019-9152-1
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