Genome Functional Annotation Analysis of the Genetic Basis for the Superior Brewing Performance of Aspergillus oryzae ZA189
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Abstract:
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.
