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.
- Aspergillus oryzae EST DataBase
The information in the EST database will be provided in the Comprehensive Aspergillus oryzae genome database across the clades, CAoGDX.
If you would like to know more about this DataBase, please email to info@nrib.go.jp