Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation

Area of Science:

• Food Microbiology
• Genomics
• Enzymology

Background:

• Aspergillus sojae is a traditional starter mold for Asian food fermentation.
• Soybean fermentation utilizes starter molds to develop flavor and texture.
• Identifying robust starter strains is crucial for consistent fermentation outcomes.

Purpose of the Study:

• To perform a comprehensive genomic analysis of Aspergillus sojae SMF 134.
• To evaluate the potential of A. sojae SMF 134 as a starter for soybean fermentation.
• To identify genes related to enzymatic activity and flavor development.

Main Methods:

• Whole-genome sequencing of Aspergillus sojae SMF 134.
• Bioinformatic analysis of the assembled genome.
• Identification and characterization of specific gene families (proteases, LAPs, GGTs).

Main Results:

• The genome size of A. sojae SMF 134 is 40.1 Mbp, comprising eight chromosomes and 13,748 ORFs.
• Strain SMF 134 possesses 151 protease genes, including novel leucine aminopeptidase (LAP) and gamma-glutamyltranspeptidase (GGT) genes.
• The abundance of protease and flavor-related genes supports its suitability as a fermentation starter.

Conclusions:

• The genomic data provides a foundation for understanding A. sojae SMF 134's enzymatic capabilities.
• This study presents the first complete genome of A. sojae, enabling future genetic research.
• A. sojae SMF 134 shows significant potential as an enhanced starter mold for soybean fermentation.