Aspergillus species are among the most important filamentous fungi in terms of industrial
use and because of their pathogenic or toxin-producing features. The genomes of several …

The industrially important filamentous fungus Aspergillus oryzae, known as the yellow Koji
mold and also designated the Japanese National fungus, has been investigated for …

The putative methyltransferase LaeA is a global regulator of metabolic and development
processes in filamentous fungi. We characterized the homologous laeA genes of the white …

Awamori is a traditional distilled beverage made from steamed Thai-Indica rice in Okinawa,
Japan. For brewing the liquor, two microbes, local kuro (black) koji mold Aspergillus …

Aspergillus luchuensis mut. kawachii (A. kawachii) produces a large amount of citric acid
during the process of fermenting shochu, a traditional Japanese distilled spirit. In this study …

Citrate exporter CexA plays a key role in the production of citric acid in fungi; however, its
role in intracellular metabolism has remained unclear. In this study, we comparably …

The traditional Japanese single distilled liquor, which uses koji and yeast with designated
ingredients, is called “honkaku shochu.” It is made using local agricultural products and has …

Microbes encounter a broad spectrum of antimicrobial compounds in their environments and
often possess metabolic strategies to detoxify such xenobiotics. We have previously shown …

Malic acid, mainly used as acidulant and taste enhancer in the food industry, is currently
produced from fossil resources. In this study, microbial L-malate production with the …

Fermentation is thought to alter the composition and bioavailability of bioactive compounds
in rice bran. However, how this process affects the anti-inflammatory effects of rice bran and …