2022
DOI: 10.1016/j.biortech.2022.126768
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Recent advances in the development of Aspergillus for protein production

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Cited by 28 publications
(28 citation statements)
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“…Despite the fact that the post-genome era of the filamentous fungi has begun, filamentous fungi such as Aspergillus niger have multicellular characteristics [ 47 ]. Compared with single-celled fungi, such as yeast, the growth and development of Aspergillus niger is relatively complex, making molecular genetic manipulation more difficult [ 13 ]. The spore-like propagules exhibit life activities.…”
Section: Discussionmentioning
confidence: 99%
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“…Despite the fact that the post-genome era of the filamentous fungi has begun, filamentous fungi such as Aspergillus niger have multicellular characteristics [ 47 ]. Compared with single-celled fungi, such as yeast, the growth and development of Aspergillus niger is relatively complex, making molecular genetic manipulation more difficult [ 13 ]. The spore-like propagules exhibit life activities.…”
Section: Discussionmentioning
confidence: 99%
“…The characteristic of hypha is branch growth at the tip and further extension [ 12 ]. In Aspergillus niger , the productions, e.g., proteins, principally appear in the tip of the hyphae [ 12 , 13 ]. Moreover, a study has already indicated that aconidial Aspergillus niger is beneficial for protein biosynthesis and secretion [ 14 ].…”
Section: Introductionmentioning
confidence: 99%
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“…A. oryzae has a long history of use in the food industry and is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) [ 2 ]. Over the past few decades, A. oryzae has been developed into an efficient cell factory for organic acids, industrial enzymes, and secondary metabolites due to its strong protein secretion ability and post-translational modification characteristics, and it plays an essential role in the fields of food, medicine, feed, and environment [ 3 , 4 ].…”
Section: Introductionmentioning
confidence: 99%
“…Generally, Aspergilli are highly capable of decomposing solid polymers and have been widely used in the fermentation industry for a long time [ 35 , 36 ]. Currently, Aspergilli are used as the host microorganisms for production of these compounds owing to their high productivity of proteins and primary and secondary metabolites [ 37 , 38 , 39 , 40 ]. Aspergilli are used for industrial production of a variety of enzymes, such as amylase, cellulase, glucosidase, hemicellulase, lipase, and phytase from Aspergillus oryzae and Aspergillus niger [ 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 ], and low-molecular-weight compounds such as itaconic acid from Aspergillus terreus [ 53 ], citric acid from A. niger [ 54 ], and kojic acid from A. oryzae [ 55 ].…”
Section: Introductionmentioning
confidence: 99%