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Draft Genome Sequence of Aspergillus oryzae Strain 3.042

Guozhong Zhao, Yunping Yao, Wei Qi, Chunling Wang, Lihua Hou, Bin Zeng, Xiaohong Cao
Guozhong Zhao
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
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Yunping Yao
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
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Wei Qi
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
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Chunling Wang
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
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Lihua Hou
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
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Bin Zeng
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
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Xiaohong Cao
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
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DOI: 10.1128/EC.00160-12
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ABSTRACT

Aspergillus oryzae is the most important fungus for the traditional fermentation in China and is particularly important in soy sauce fermentation. We report the 36,547,279-bp draft genome sequence of A. oryzae 3.042 and compared it to the published genome sequence of A. oryzae RIB40.

  • Copyright © 2012, American Society for Microbiology. All Rights Reserved.
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Draft Genome Sequence of Aspergillus oryzae Strain 3.042
Guozhong Zhao, Yunping Yao, Wei Qi, Chunling Wang, Lihua Hou, Bin Zeng, Xiaohong Cao
Eukaryotic Cell Aug 2012, 11 (9) 1178; DOI: 10.1128/EC.00160-12

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Draft Genome Sequence of Aspergillus oryzae Strain 3.042
Guozhong Zhao, Yunping Yao, Wei Qi, Chunling Wang, Lihua Hou, Bin Zeng, Xiaohong Cao
Eukaryotic Cell Aug 2012, 11 (9) 1178; DOI: 10.1128/EC.00160-12
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