Biology:Aspergillus luchuensis
| Aspergillus luchuensis | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Aspergillus |
| Species: | A. luchuensis
|
| Binomial name | |
| Aspergillus luchuensis (1901)[1]
| |
| Synonyms | |
|
Aspergillus foetidus and Aspergillus acidus | |
Aspergillus luchuensis (previous names A. foetidus and A. acidus) is a species of fungus in the genus Aspergillus. It belongs to the group of black Aspergilli which are important industrial workhorses.[2][3][4] The fungus has been used to make awamori, a distilled spirit in Okinawa Island, Japan ,[5] and is also used to make shōchū and sake.[6][7] This species was first isolated and described by Tamaki Inui of the University of Tokyo in 1901.[1][8][9] For more than 100 years there has been confusion between this species and Aspergillus awamori and Aspergillus niger with regard to scientific names and classification.[10]
The scientific name for this species is derived from "Ryukyu", the historical name for Okinawa, Japan.[10] It is authorized as a "national fungi" (国菌 kokkin) along with Aspergillus oryzae, Aspergillus sojae and Aspergillus kawachii by the Scientific Conference of Brewing Society Japan because it is used not only in brewing but also in a variety of foods and is useful in the lives of Japanese people.[10][11]
In 1918, Genichiro Kawachi isolated an albino mutant of Aspergillus luchuensis (black kōji) and named it Aspergillus kawachii (white kōji). This mutant is now also called Aspergillus luchuensis mut. kawachii. In shōchū brewing, Aspergillus oryzae (yellow kōji) was traditionally used, but black and white kōji produced more citric acid and were more effective in preventing microorganism growth, so the use of black kōji was recommended from the 1940s and white kōji from the 1950s. Brewing with each type of kōji brings different flavors to shōchū.[6] Sake was also traditionally brewed with yellow kōji, but from the 21st century sake brewed with white or black kōji began to appear.[7] The black kōji variants and white kōji that Kawachi discovered and isolated have been used in makgeolli and soju in Korea since the 1940s.[12][13]
Its genome has been sequenced by two different research groups, first in 2016,[14] and then in 2017.[15][16] The first sequencing of the A. luchuensis genome reported a genome assembly size of 34.7 Mbp and reported the presence of 11,691 genes.
See also
References
- ↑ 1.0 1.1 Inui T (1901). "Ryukyu awamori hakko kin chyosa houkokusyo". J. Chem. Soc. Japan 4: 1421–1430.
- ↑ Herman J Pel et al. (February 2007). "Genome sequencing and analysis of the versatile cell factory Aspergillus niger CBS 513.88". Nature Biotechnology 25 (2): 221–31. doi:10.1038/nbt1282. PMID 17259976.
- ↑ Israel Goldberg et al. (2006). "Organic acids: old metabolites, new themes". Journal of Chemical Technology & Biotechnology 81 (10): 1601–1611. doi:10.1002/jctb.1590.
- ↑ Pariza, M. W; Foster, E. M (1983). "Determining the Safety of Enzymes Used in Food Processing". Journal of Food Protection 46 (5): 453–468. doi:10.4315/0362-028X-46.5.453. PMID 30913657.
- ↑ Yamada Osamu, Takara Ryo, Hamada Ryoko, Hayashi Risa, Tsukahara Masatoshi, Mikami Shigeaki (2011). "Molecular biological researches of Kuro-Koji molds, their classification and safety". J. Biosci. Bioeng. 112 (3): 233–237. doi:10.1016/j.jbiosc.2011.05.005. PMID 21641278.
- ↑ 6.0 6.1 Taiki Futagami. "The white koji fungus Aspergillus luchuensis mut. kawachii. Bioscience, Biotechnology, and Biochemistry, Volume 86, Issue 5". Japan Society for Bioscience, Biotechnology, and Agrochemistry. pp. 574–584. https://academic.oup.com/bbb/article/86/5/574/6541844.
- ↑ 7.0 7.1 "Error: no
|title=specified when using {{Cite web}}" (in ja). Sake Street. 22 May 2022. https://sakestreet.com/ja/media/learn-shiro-koji-and-kuro-koji. - ↑ Osamu Yamada, Masayuki Machida, Akira Hosoyama, Masatoshi Goto, Toru Takahashi, Taiki Futagami, Youhei Yamagata, etc. (20 September 2016). "Genome sequence of Aspergillus luchuensis NBRC 4314". Oxford University Press. https://academic.oup.com/dnaresearch/article/23/6/507/2647441.
- ↑ Takeo Koizumi (5 April 2018). "黒麹菌の役割 発酵中の雑菌繁殖防ぐ". Okinawa Times. https://www.okinawatimes.co.jp/articles/-/229860.
- ↑ 10.0 10.1 10.2 Osamu Yamada. "Error: no
|title=specified when using {{Cite web}}" (in ja). Japan Science and Technology Agency. https://www.jstage.jst.go.jp/article/jbrewsocjapan/110/2/110_64/_pdf. - ↑ "Declaration". The Scientific Conference of Brewing Society Japan. 28 November 2013. https://www.jozo.or.jp/gakkai/wp-content/uploads/sites/4/2020/02/koujikinnituite2.pdf.
- ↑ "初代 河内源一郎（1883～1948）". Kawauchi-kin honpo. https://www.kawauchi.co.jp/about/kawachi_genichiro.html.
- ↑ "元祖 源一郎さんの生マッコリ". Kawauchi-kin honpo. https://www.kawauchi.co.jp/products/drink/namamakkori.html.
- ↑ Yamada O (2016). "Genome sequence of Aspergillus luchuensis NBRC 4314". DNA Res 23 (6): 507–515. doi:10.1093/dnares/dsw032. PMID 27651094.
- ↑ de Vries R. P. (2017). "Comparative genomics reveals high biological diversity and specific adaptations in the industrially and medically important fungal genus Aspergillus". Genome Biology 18 (1): 28. doi:10.1186/s13059-017-1151-0. PMID 28196534.
- ↑ "Aspergillus luchuensis CBS 106.47 v1.0". https://genome.jgi.doe.gov/Aspfo1/Aspfo1.home.html.
Wikidata ☰ Q60185199 entry
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