ENAapplication/xmlprimaryOK200AS 3.951GenomicsSouth China University of Technologyhttps://www.ebi.ac.uk/ena/browser/view/PRJNA89727Aspergillus oryzae AS 3.951pathogenpathogen:fungusAspergillus oryzae AS 3.951 (HU NIANG 3042), with excellent features such as high hydrolytic enzyme activity, fast growth, and resistance to contamination, is used as the dominant producing strain in the whole Chinese soy sauce fermentation industry.ENAfungifalseAspergillus oryzae AS 3.951Draft Genome Sequencing of Aspergillus oryzae AS 3.9512025-09-242013-05-31PRJNA897271163405