What does genetic diversity of Aspergillus flavus tell us about Aspergillus oryzae?

Aspergillus flavus and Aspergillus oryzae belong to Aspergillus section Flavi. They are closely related and are of significant economic importance. The former species has the ability to produce harmful aflatoxins while the latter is widely used in food fermentation and industrial enzyme production....

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Bibliographic Details
Published in:International journal of food microbiology 2010-04, Vol.138 (3), p.189-199
Main Authors: Chang, Perng-Kuang, Ehrlich, Kenneth C.
Format: Article
Language:English
Subjects:
aflatoxins
Aflatoxins - biosynthesis
Aflatoxins - genetics
Aspergillus flavus
Aspergillus flavus - genetics
Aspergillus flavus - metabolism
Aspergillus oryzae
Aspergillus oryzae - genetics
Aspergillus oryzae - metabolism
Biological and medical sciences
Evolution
fermentation
fermented foods
food contamination
Food industries
Food microbiology
food pathogens
Fundamental and applied biological sciences. Psychology
Gene cluster
Genes, Fungal
Genetic diversity
Genetic Variation
Genome, Fungal
Genomics
literature reviews
microbial contamination
Phylogeny
strain differences
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Summary:Aspergillus flavus and Aspergillus oryzae belong to Aspergillus section Flavi. They are closely related and are of significant economic importance. The former species has the ability to produce harmful aflatoxins while the latter is widely used in food fermentation and industrial enzyme production. This review summarizes the current understanding of the similarity of the A. flavus and A. oryzae genomes, the genetic diversity in A. flavus and A. oryzae populations, the causes of this diversity, and the relatedness of nonaflatoxigenic A. flavus strains to A. oryzae.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2010.01.033