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

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 of the EST database will be provided in the Comprehensive Aspergillus oryzae genome database (CAoGD). (As of March 31, 2023, integration work in progress)

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