Abstract
The filamentous fungus Aspergillus oryzae is an important strain in the traditional fermentation and food processing industries and is often used in the production of soy sauce, soybean paste, and liquor-making. In addition, A. oryzae has a strong capacity to secrete large amounts of hydrolytic enzymes; therefore, it has also been used in the enzyme industry as a cell factory for the production of numerous native and heterologous enzymes. However, the production and secretion of foreign proteins by A. oryzae are often limited by numerous bottlenecks that occur during transcription, translation, protein folding, translocation, degradation, transport, secretion, etc. The existence of these problems makes it difficult to achieve the desired target in the production of foreign proteins by A. oryzae. In recent years, with the decipherment of the whole genome sequence, basic research and genetic engineering technologies related to the production and utilization of A. oryzae have been well developed, such as the improvement of homologous recombination efficiency, application of selectable marker genes, development of large chromosome deletion technology, utilization of hyphal fusion techniques, and application of CRISPR/Cas9 genome editing systems. The development and establishment of these genetic engineering technologies provided a great deal of technical support for the industrial production and application of A. oryzae. This paper reviews the advances in basic research and genetic engineering technologies of the fermentation strain A. oryzae mentioned above to open up more effective ways and research space for the breeding of A. oryzae production strains in the future.
Highlights
Aspergillus oryzae is an important filamentous fungus that is widely applied in the traditional fermentation and food processing industries, such as soy sauce, soybean paste, and sake brewing
Compared to Escherichia coli and yeast Saccharomyces cerevisiae, A. oryzae has a strong posttranslational modification function; it is widely used to produce a variety of enzyme preparations (Lissau et al, 1998; Hama et al, 2008; Merz et al, 2015) and in recent years has been used in the production of secondary metabolites (Yamada et al, 2014; Kan et al, 2019; Liu et al, 2019; Nagamine et al, 2019; Morishita et al, 2020; Oikawa, 2020a)
The establishment and rapid development of new genetic engineering technology in A. oryzae opened up more ways for its breeding of production strains and the utilization of industrial production
Summary
Aspergillus oryzae is an important filamentous fungus that is widely applied in the traditional fermentation and food processing industries, such as soy sauce, soybean paste, and sake brewing. The completed genomic studies using expressed sequence tag analyses (Machida, 2002; Akao et al, 2007) combined with the development of genetic engineering technology have made it possible to overcome these deficiencies and promoted the study of heterologous protein production in A. oryzae and the breeding of new strains for industrial production (Vongsangnak et al, 2008; Zhu et al, 2013).
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