LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding cexA Gene in Aspergillus luchuensis mut. kawachii-Reference-Cited by-同舟云学术

LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding cexA Gene in Aspergillus luchuensis mut. kawachii

Published:2020-02-18 Issue:5 Volume:86 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Kadooka Chihiro¹²,Nakamura Eri²,Mori Kazuki³,Okutsu Kayu²,Yoshizaki Yumiko¹²,Takamine Kazunori¹²,Goto Masatoshi¹⁴,Tamaki Hisanori¹²,Futagami Taiki¹²^ORCID

Affiliation:

1. United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan

2. Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan

3. National Institute of Technology-Kagoshima College, Kagoshima, Japan

4. Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga, Japan

Abstract

A. kawachii has been traditionally used for production of the distilled spirit shochu in Japan. Citric acid produced by A. kawachii plays an important role in preventing microbial contamination during the shochu fermentation process. This study characterized homologous laeA genes; using CAGE, complementation tests, and ChIP-qPCR, it was found that laeA is required for citric acid production through the regulation of cexA in A. kawachii . The epigenetic regulation of citric acid production elucidated in this study will be useful for controlling the fermentation processes of shochu.

Funder

Noda Institute for Scientific Research

MEXT | Japan Society for the Promotion of Science

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.01950-19

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