Analysis of the MAT1-1 and MAT1-2 Gene Ratio in Black Koji Molds Isolated from Meju.
10.5941/MYCO.2016.44.4.269
- Author:
Anbazhagan MAGESWARI
1
;
Jeong Seon KIM
;
Kyu Ho CHEON
;
Soon Wo KWON
;
Osamu YAMADA
;
Seung Beom HONG
Author Information
1. Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Science, Wanju 55365, Korea. funguy@korea.kr
- Publication Type:Original Article
- Keywords:
Aspergillus luchuensis;
Mating type;
Meju
- MeSH:
Asian Continental Ancestry Group;
Aspergillus;
Aspergillus niger;
Breeding;
China;
Fungi*;
Humans;
Japan;
Korea;
Niger;
Soy Foods;
Soybeans;
Tea
- From:Mycobiology
2016;44(4):269-276
- CountryRepublic of Korea
- Language:English
-
Abstract:
Aspergillus luchuensis is known as an industrially important fungal species used for making fermented foods such as awamori and shochu in Japan, makgeolli and Meju in Korea, and Pu-erh tea in China. Nonetheless, this species has not yet been widely studied regarding mating-type genes. In this study, we examined the MAT1-1 and MAT1-2 gene ratio in black koji molds (A. luchuensis, Aspergillus niger, and Aspergillus tubingensis) and in Aspergillus welwitschiae isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea. The number of strains with the MAT1-1 locus was 2 of 23 (A. luchuensis), 6 of 13 (A. tubingensis), 21 of 28 (A. niger), and 5 of 10 (A. welwitschiae). Fungal species A. tubingensis and A. welwitschiae showed a 1 : 1 ratio of MAT1-1 and MAT1-2 mating-type loci. In contrast, A. luchuensis revealed predominance of MAT1-2 (91.3%) and A. niger of MAT1-1 (75%). We isolated and identified 2 A. luchuensis MAT1-1 strains from Meju, although all strains for making shochu in Japan are of the MAT1-2 type. These strains may be a good resource for breeding of A. luchuensis to be used in the Asian fermented-food industry.
