The filamentous fungus Aspergillus oryzae, also known as yellow koji mold, produces high
levels of hydrolases such as amylolytic and proteolytic enzymes. This property of producing …

The koji mold Aspergillus oryzae has been used in traditional Japanese food and beverage
fermentation for over a thousand years. Amylolytic enzymes are important in sake …

In filamentous fungi, the expression of secretory glycoside hydrolase encoding genes, such
as those for amylases, cellulases, and xylanases, is generally repressed in the presence of …

Background Little is known about the structure and regulation of fungal α-L-rhamnosidase
genes despite increasing interest in the biotechnological potential of the enzymes that they …

Understanding the coordinated regulation of the hundreds of carbohydrate-active enzyme
(CAZyme) genes occurring in the genomes of fungi has great practical importance. We …

Filamentous fungi of the genus Aspergillus are of particular interest for biotechnological
applications due to their natural capacity to secrete carbohydrate-active enzymes (CAZy) …

In a previous study, we reported that a double gene deletion mutant for CreA and CreB,
which constitute the regulatory machinery involved in carbon catabolite repression …

Aspergillus oryzae produces a large amount of secreted proteins in solid-state culture, and
some proteins such as glucoamylase (GlaB) and acid protease (PepA) are specifically …

Aspergillus oryzae has been used in the food and beverage industry for centuries, and
industrial strains have been produced by multiple rounds of selection. Targeted gene …

Aspergillus oryzae, also known as the yellow koji mold, produces various hydrolytic
enzymes that are widely used in different industries. Its high capacity to produce secretory …