米曲霉ZA189是以米曲霉沪酿3.042为出发菌株经传统诱变获得的，具有中性蛋白酶、淀粉酶、谷氨酰胺酶活力高的特性。为深入研究米曲霉ZA189的遗传背景，评估其作为酱油酿造菌株的性能，本研究利用新一代纳米孔测序技术完成了米曲霉ZA189基因组的测序、组装和功能注释。获得的基因组全长36.89 Mb，包含16条Scaffold，测序深度达到132.05×。基因注释表明，米曲霉ZA189基因组包含263个tRNA基因和72个rRNA基因，这是米曲霉高效表达蛋白的遗传基础。KOG和KEGG注释表明米曲霉ZA189具有强大的能量合成、蛋白质合成及次级代谢产物合成能力，这是其在发酵工业广泛应用并产生多种风味功能物质的遗传基础。碳水化合物活性酶CAZy注释和蛋白酶注释表明，米曲霉ZA189基因组中包含多达330个糖苷水解酶（GH）和30个蛋白酶基因，这是米曲霉ZA189作为酱油酿造菌株降解大豆蛋白和碳水化合物的关键性能指标。通过本研究对酱油酿造菌株米曲霉ZA189的基因组有了更加深入的理解，通过对蛋白表达系统基因、次级代谢基因、碳水化合物活性酶及蛋白酶的功能注释，为指导其在酱油酿造中的应用提供了理论支持。

Aspergillus oryzae ZA189 was obtained via traditional mutagenesis using A. oryzae Huniang 3042 as the starting strain, and possessed high activities of neutral protease, amylase and glutaminase. To further investigate the genetic background of A. oryzae ZA189 and evaluate its performance as the strain for soy sauce brewing, the sequencing, assembly and functional annotation of the genome of A. oryzae ZA189 was achieved using the new generation nanopore sequencing technology in this study. The length of the obtained genome was 36.89 Mb, having 16 Scaffolds and sequencing depth of 132.05×. Gene annotation showed that the A. oryzae ZA189 genome contained 263 tRNA genes and 72 rRNA genes, which was the genetic basis for high-efficiency A. oryzae protein expression. KOG and KEGG annotations illustrated that A. oryzae ZA189 possessed strong capabilities of energy synthesis, protein synthesis and secondary metabolite synthesis, which formed the genetic foundation for its wide application in the fermentation industry and the production of multiple flavor functional substances. Annotation of carbohydrate-active enzymes (CAZys) and proteases showed that A. oryzae ZA189 genome contained as many as 330 glycoside hydrolase (GH) genes and 30 protease genes, which is the key performance indicator of A. oryzae ZA189 as a soy sauce brewing strain in degrading soybean proteins and carbohydrates. Through this research, a more in-depth understanding of the genome of the soy sauce brewing strain, A. oryzae ZA189. Functional annotation of protein expression system genes, secondary metabolism genes, and CAZys and proteases provides a theoretical support for guiding its application in soy sauce brewing.

广东省重点研发计划项目（2020B020226007）；广州市科技计划项目（202002030207）；广东省调味食品生物发酵先进技术企业重点实验室开放基金项目（2017B030302002）；中央高校基本科研业务费项目（2019MS092）