IntroductionAspergillus oryzae is a filamentous fungus which has been used for centuries in fermentation of several traditional Japanese and Asian foodstuffs such as sake (rice wine), shoyu (soy sauce), and miso (soybean paste). A. oryzae is known to produce and secrete several glycosidases including a-amylase, glucoamylase, and a-glucosidase, which play an important role in those fermentations. A. oryzae also excretes b-galactosidase (b-gal; EC 3.2.1.23.) (Akasaka et al., 1976;Tanaka et al., 1975), which hydrolyzes bgalactoside bond and is alternatively called lactase since lactose in milk is one of the natural substrates of the enzyme. The A. oryzae b-gal is commercially available from several suppliers and is used in the treatment of milk and whey in order to make dairy products sweeter and more affordable to those who suffer lactose-intolerance. The enzyme has also been used in the synthesis of galactose-containing oligosaccharides via transgalactosylation (Binder et al., 1994;Reuter et al., 1999;Toba et al., 1985) or reversed hydrolysis (Ajisaka et al., 1988).In spite of its usefulness, there have been a few studies focused on fungal b-gal genes. Cloning and expression in Saccharomyces cerevisiae was reported for cDNA of the b-gal gene (lacA) from Aspergillus niger (Kumar et al., 1992