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

Perng-Kuang Chang; Kenneth C Ehrlich

doi:10.1016/j.ijfoodmicro.2010.01.033

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

Int J Food Microbiol. 2010 Apr 15;138(3):189-99. doi: 10.1016/j.ijfoodmicro.2010.01.033. Epub 2010 Feb 1.

Authors

Perng-Kuang Chang¹, Kenneth C Ehrlich

Affiliation

¹ Southern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, USA. perngkuang.chang@ars.usda.gov

PMID: 20163884
DOI: 10.1016/j.ijfoodmicro.2010.01.033

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.

Publication types

Review

MeSH terms

Aflatoxins / biosynthesis
Aflatoxins / genetics*
Aspergillus flavus / genetics*
Aspergillus flavus / metabolism
Aspergillus oryzae / genetics*
Aspergillus oryzae / metabolism
Genes, Fungal
Genetic Variation*
Genome, Fungal*
Phylogeny

Substances

Aflatoxins