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Aspergillus oryzae EST analysis

The filamentous fungus, Aspergillus oryzae, plays an important role in the Japanese sake and fermentation industry, and many industrial enzymes are produced by this organism.
We joined in the Aspergillus oryzae EST Project, and here, we made the Aspergillusr oryzae EST DataBase public on the Net, for your research and industrial applications.
　



1. Aspergillus oryzae EST Project　　

     The Aspergillus oryzae EST analysis was done by the collaboration of the institutes seen below.

Collaborators

National Institute of Advanced Industrial Science and Technology (AIST) Masayuki Machida
National Food Research Institute Yutaka Kashiwagi
Nagoya University Tetsuo Kobayashi
Food Research Institute, AICHI Prefectural Government Noriyuki Kitamoto
The University of Tokyo Hiroyuki Horiuchi, Katsuhiko Kitamoto
Tokyo University of Agriculture and Technology Michio Takeuchi
Tohoku University Keietsu Abe, Katsuya Gomi
National Research Institute of Brewing Osamu Akita

 Supported by

Gekkeikan Ozeki
Higashimaru Yamasa
Kikkoman Higeta
Amano Enzyme Tanekoji-Kumiai
Miso-Kyokai

2. Aspergillus oryzae EST DataBase

     Aspergillus oryzae EST DataBase was constructed from not only the sequence data from Aspergillus oryzae EST Project, but also our original data obtained from the wheat bran, and rice Koji (solid state culutres) EST analysis.


If you would like to know more about this DataBase, please email to info@nrib.go.jp

National Research Institute of Brewing