2021
DOI: 10.1016/j.fgb.2021.103601
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Analysis of genomic characteristics and their influence on metabolism in Aspergillus luchuensis albino mutants using genome sequencing

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Cited by 7 publications
(3 citation statements)
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“…The PP-binding domains are involved in transporting the secondary metabolite substrate and chain intermediates to the catalytic centers during the biosynthesis of polyketides ( Pihet et al., 2009 ). Interestingly, a portion of the pksP PP-binding domain in Aspergillus luchuensis was also deleted in industrial and artificially mutated albino strains compared to strains with wild-type spore color, which suggests a critical functional role for this domain in PksP function ( Yamamoto et al., 2021 ). Additionally, previous studies have established the essentiality of the thioesterase domain in PksP for naphthopyrone synthesis ( Vagstad et al., 2012 ).…”
Section: Discussionmentioning
confidence: 99%
“…The PP-binding domains are involved in transporting the secondary metabolite substrate and chain intermediates to the catalytic centers during the biosynthesis of polyketides ( Pihet et al., 2009 ). Interestingly, a portion of the pksP PP-binding domain in Aspergillus luchuensis was also deleted in industrial and artificially mutated albino strains compared to strains with wild-type spore color, which suggests a critical functional role for this domain in PksP function ( Yamamoto et al., 2021 ). Additionally, previous studies have established the essentiality of the thioesterase domain in PksP for naphthopyrone synthesis ( Vagstad et al., 2012 ).…”
Section: Discussionmentioning
confidence: 99%
“…kawachii IFO 4308 (NBRC 4308) [4] . In addition, genome sequences of four other white koji fungi have recently been reported [5] . However, as these sequences were incomplete draft genome assemblies, we conducted a chromosome-level genome analysis of strain IFO 4308.…”
Section: Data Descriptionmentioning
confidence: 99%
“…Initial studies on A. luchuensis as white koji fungus are used in the production of shochu, a traditional Japanese liquor [11][12][13] for its ability to prevent microbial spoilage and increase the aroma of white wine [12,14]. Recent studies on A. luchuensis have been conducted on the genes encoding the enzymes involved in the metabolism of tea phenolic compounds when fermenting tea leaves [10], genomic characteristics [15], denti cation and characterisation of thermostable endo-polygalacturonase II B [16], as well as the secondary metabolites [17]. However, the few attempts on probiotic properties, safety, antibacterial and antioxidant properties of A. luchuensis as a probiotic have been focused on.…”
Section: Introductionmentioning
confidence: 99%