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What does genetic diversity of Aspergillus flavus tell us about Aspergillus oryzae?

Research paper by Perng-Kuang PK Chang, Kenneth C KC Ehrlich

Indexed on: 19 Feb '10Published on: 19 Feb '10Published in: International Journal of Food Microbiology



Abstract

Aspergillus flavus and Aspergillus oryzae belong to Aspergillus section Flavi. They are closely related and are of significant economic importance. The former species has the ability to produce harmful aflatoxins while the latter is widely used in food fermentation and industrial enzyme production. This review summarizes the current understanding of the similarity of the A. flavus and A. oryzae genomes, the genetic diversity in A. flavus and A. oryzae populations, the causes of this diversity, and the relatedness of nonaflatoxigenic A. flavus strains to A. oryzae.