Aspergillus oryzae is a common fungus for traditional fermentation in Asia, such as spirit, soybean paste, and soy sauce fermentation. We report the 36.7-Mbp draft genome sequence of A. oryzae 100-8 and compared it to the published genome sequence of A. oryzae 3.042.

The objective of this study was to examine the effects of Aspergillus oryzae fermentation extract on the in vitro equine cecal fermentation of soluble starch, amino acids/peptides, coastal bermudagrass hay, and alfalfa hay. Cecal contents were obtained from a cecally fistulated Quarter Horse gelding fed coastal bermudagrass and grain (70:30) either unadapted or adapted to dietary A. oryzae supp...

Clostridium oryzae was originally isolated from the soil of a Japanese rice field. C. oryzae represents a novel species within the genus Clostridium and is associated with anaerobic rice straw degradation. Here, we present the draft genome sequence of C. oryzae DSM 28571 (5.076 Mbp), containing 4,590 predicted protein-coding genes.

Lysobacter antibioticus 13-6, isolated from the roots of Chinese cabbage, effectively controls the pathogens Plasmodiophora brassicae, Xanthomonas oryzae pv. oryzicola, X. oryzae pv. oryzae, Xanthomonas axonopodis pv. dieffenbachiae, and Pseudomonas syringae pv. tabaci. We report the first draft genome sequence of the L. antibioticus species in China.

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.