Draft genome sequence of Monascus ruber strain FM39-7
Related Experiment Video
Updated: Aug 4, 2026
Generation of Enterobacter sp. YSU Auxotrophs Using Transposon Mutagenesis
Published on: October 31, 2014
Lei Yang1, Yongfeng Jing1, Zhijun Cheng1
1China Tobacco Hunan Industrial Co. Ltd. , Changsha, China.
Abstract:
In China, certain Monascus ruber strains are traditionally used as edible fungi. We sequenced the genome of M. ruber FM39-7 strain, an isolate from fermented rice. The genome is 25.89 Mb with a G + C content of 48.86%, containing 8485 annotated genes.
Insights
The genome of the edible fungus Monascus ruber FM39-7 was sequenced. This provides a foundational resource for understanding its traditional use in fermented foods.
Area of Science:
- * Mycology and Genomics
- * Food Science and Traditional Fermentation
Background:
- * Certain Monascus ruber strains are traditionally utilized as edible fungi in China.
- * Fermented rice products often incorporate Monascus species for flavor and color.
Purpose of the Study:
- * To sequence and annotate the genome of the Monascus ruber FM39-7 strain.
- * To provide a genomic resource for edible Monascus species.
Main Methods:
- * Whole-genome sequencing of the Monascus ruber FM39-7 strain.
- * Bioinformatic analysis for gene annotation.
Main Results:
- * The genome size of M. ruber FM39-7 is 25.89 Mb.
- * The G + C content of the genome is 48.86%.
- * A total of 8485 annotated genes were identified.
Conclusions:
- * The sequenced genome of M. ruber FM39-7 offers valuable insights into its genetic makeup.
- * This genomic data can support future research on the cultivation and application of edible Monascus species.
More Related Videos
05:56Direct Agroinoculation of Maize Seedlings by Injection with Recombinant Foxtail Mosaic Virus and Sugarcane Mosaic Virus Infectious Clones
Published on: February 27, 2021
07:34Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
Published on: December 1, 2023
