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Japan s AIST Sequences Genome of Rice Malt Fungus

NEW YORK, Dec 29 (GenomeWeb News) - Japan's National Institute of Advanced Industrial Science and Technology (AIST) said this week that it has sequenced the genome of Aspergillus oryzae, or rice malt, a type of fungus that is used in many Japanese fermented foods, including sake, bean paste, and soy sauce.


AIST's Institute for Biological Resources and Functions and Computational Biology Research Center sequenced the genome of the organism in collaboration with the National Institute of Technology and Evaluation.


The researchers published their analysis of the Aspergillus oryzae genome, which has around 38 million base pairs and 12,000 genes, in the Dec. 22 issue of Nature.


Analysis results are also available through the NITE and CBRC websites.

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