Remarkable cellular adaptations in domesticated fungi.
Version of Record, koji-kin 麹菌 @eLife
The increase in cell volume and nuclear number of the koji-fungus Aspergillus oryzae contributes to its high enzyme productivity.
elifesciences.org/articles/107...

Our reviewed preprint on koji-fungus is out @eLife. We analyzed why Aspergillus oryzae is an excellent enzyme producer and discovered a trait, 10-fold increase in hyphal cell volume and nuclear number. Interestingly, this also applies to other industrially bred fungi.
doi.org/10.7554/eLif...

Aspergillus fumigatus secondary metabolite pyripyropene is important for the dual biofilm formation with Pseudomonas aeruginosa | mBio journals.asm.org/doi/10.1128/...

"Traditional sake brewing" to be registered as a UNESCO Intangible Cultural Heritage.
Koji-kin Aspergillus oryzae in Koji rice, invasive growth into steamed rice grain