Author(s): Chang PK, Ehrlich KC
Abstract Share this page
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. (c) 2009 Elsevier B.V. All rights reserved.
This article was published in Int J Food Microbiol
and referenced in Fungal Genomics & Biology