Advances in Genetic Engineering Technology and Its Application in the Industrial Fungus Aspergillus oryzae

The filamentous fungus is an important strain in the traditional fermentation and food processing industries and is often used in the production of soy sauce, soybean paste, and liquor-making. In addition, has a strong capacity to secrete large amounts of hydrolytic enzymes; therefore, it has also b...

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Bibliographic Details
Published in:Frontiers in microbiology 2021-02, Vol.12, p.644404-644404
Main Authors: Jin, Feng-Jie, Hu, Shuang, Wang, Bao-Teng, Jin, Long
Format: Article
Language:English
Subjects:
Aspergillus oryzae
cell factory
fermentation industry
genetic engineering technology
heterologous protein production
Microbiology
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Summary:The filamentous fungus is an important strain in the traditional fermentation and food processing industries and is often used in the production of soy sauce, soybean paste, and liquor-making. In addition, has a strong capacity to secrete large amounts of hydrolytic enzymes; therefore, it has also been used in the enzyme industry as a cell factory for the production of numerous native and heterologous enzymes. However, the production and secretion of foreign proteins by are often limited by numerous bottlenecks that occur during transcription, translation, protein folding, translocation, degradation, transport, secretion, etc. The existence of these problems makes it difficult to achieve the desired target in the production of foreign proteins by . In recent years, with the decipherment of the whole genome sequence, basic research and genetic engineering technologies related to the production and utilization of have been well developed, such as the improvement of homologous recombination efficiency, application of selectable marker genes, development of large chromosome deletion technology, utilization of hyphal fusion techniques, and application of CRISPR/Cas9 genome editing systems. The development and establishment of these genetic engineering technologies provided a great deal of technical support for the industrial production and application of . This paper reviews the advances in basic research and genetic engineering technologies of the fermentation strain mentioned above to open up more effective ways and research space for the breeding of production strains in the future.
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2021.644404