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Japanese researchers recently succeeded in deciphering the genome of Aspergillus oryzae and laid the foundation for making more flavored soy sauce and wine. Researchers from more than 10 Japanese research institutes and companies, including the Japan Industrial Technology Research Institute and Kyowa Fermentation Industry Corporation, officially began the deciphering of the Aspergillus oryzae genome in August 2001. The results of the analysis published by the researchers in a new issue of the British journal Nature show that the Aspergillus oryzae genome has approximately 38 million base pairs, a total of 8 chromosomes, and approximately 12,000 genes. Aspergillus oryzae contains a large number of genes associated with proteins and lipolytic enzymes and can break down proteins into amino acids that make brewing foods more delicious. Researchers believe that the information contained in the genome can be used to find the conditions that are most suitable for the fermentation of Aspergillus oryzae, which will help improve the production efficiency and product quality of the food brewing industry. The deciphering of the Aspergillus oryzae genome has also provided clues for the study of aspergillosis caused by Aspergillus fungi.