Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito
Fungi are exploited for fermentation of foods such as cheese, Japanese sake, and soy sauce. However, the diversity of viruses that infect fungi involved in food fermentation is poorly understood. Fermented dried bonito (“katsuobushi”) is one of the most important processed marine products in Japan....
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Elsevier
2024-12-01
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| Series: | Virus Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0168170224001631 |
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| author | Seiji Buma Syun-ichi Urayama Rei Suo Shiro Itoi Shigeru Okada Akihiro Ninomiya |
| author_facet | Seiji Buma Syun-ichi Urayama Rei Suo Shiro Itoi Shigeru Okada Akihiro Ninomiya |
| author_sort | Seiji Buma |
| collection | DOAJ |
| description | Fungi are exploited for fermentation of foods such as cheese, Japanese sake, and soy sauce. However, the diversity of viruses that infect fungi involved in food fermentation is poorly understood. Fermented dried bonito (“katsuobushi”) is one of the most important processed marine products in Japan. Fungi involved in katsuobushi fermentation are called katsuobushi molds, and Aspergillus spp. have been reported to be dominant on the surface of katsuobushi during fermentation. Because various mycoviruses have been found in members of the genus Aspergillus, we hypothesized that katsuobushi molds are also infected with mycoviruses. Here, we describe seven novel mycoviruses belonging to six families (Chrysoviridae, Fusariviridae, Mitoviridae, Partitiviridae, Polymycoviridae, and Pseudototiviridae) from isolated katsuobushi molds (Aspergillus chevalieri and A. sulphureus) detected by fragmented and primer-ligated double-stranded RNA sequencing. Aspergillus chevalieri fusarivirus 1 has a unique bi-segmented genome, whereas other known fusariviruses have a single genomic segment. Phenotypic comparison between the parental A. chevalieri strain infected with Aspergillus chevalieri polymycovirus 1 (AchPmV1) and isogenic AchPmV1-free isolates indicated that AchPmV1 inhibits the early growth of the host. This study reveals the diversity of mycoviruses that infect katsuobushi molds, and provides insight into the effect of mycoviruses on fungi involved in fermentation. |
| format | Article |
| id | doaj-art-a098a799cdc24d7083e7ea6f83e2ec4f |
| institution | OA Journals |
| issn | 1872-7492 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Virus Research |
| spelling | doaj-art-a098a799cdc24d7083e7ea6f83e2ec4f2025-08-20T02:34:34ZengElsevierVirus Research1872-74922024-12-0135019947010.1016/j.virusres.2024.199470Mycoviruses from Aspergillus fungi involved in fermentation of dried bonitoSeiji Buma0Syun-ichi Urayama1Rei Suo2Shiro Itoi3Shigeru Okada4Akihiro Ninomiya5Graduate School of Agricultural and Life Sciences, the University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan; College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, 252-0880, JapanFaculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8577, Japan; Microbiology Research Center for Sustainability, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8577, JapanCollege of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, 252-0880, JapanCollege of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, 252-0880, JapanGraduate School of Agricultural and Life Sciences, the University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, JapanGraduate School of Agricultural and Life Sciences, the University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan; Corresponding author.Fungi are exploited for fermentation of foods such as cheese, Japanese sake, and soy sauce. However, the diversity of viruses that infect fungi involved in food fermentation is poorly understood. Fermented dried bonito (“katsuobushi”) is one of the most important processed marine products in Japan. Fungi involved in katsuobushi fermentation are called katsuobushi molds, and Aspergillus spp. have been reported to be dominant on the surface of katsuobushi during fermentation. Because various mycoviruses have been found in members of the genus Aspergillus, we hypothesized that katsuobushi molds are also infected with mycoviruses. Here, we describe seven novel mycoviruses belonging to six families (Chrysoviridae, Fusariviridae, Mitoviridae, Partitiviridae, Polymycoviridae, and Pseudototiviridae) from isolated katsuobushi molds (Aspergillus chevalieri and A. sulphureus) detected by fragmented and primer-ligated double-stranded RNA sequencing. Aspergillus chevalieri fusarivirus 1 has a unique bi-segmented genome, whereas other known fusariviruses have a single genomic segment. Phenotypic comparison between the parental A. chevalieri strain infected with Aspergillus chevalieri polymycovirus 1 (AchPmV1) and isogenic AchPmV1-free isolates indicated that AchPmV1 inhibits the early growth of the host. This study reveals the diversity of mycoviruses that infect katsuobushi molds, and provides insight into the effect of mycoviruses on fungi involved in fermentation.http://www.sciencedirect.com/science/article/pii/S0168170224001631KatsuobushiFermented dried bonitoMycovirusAspergillus chevalieriAspergillus sulphureus |
| spellingShingle | Seiji Buma Syun-ichi Urayama Rei Suo Shiro Itoi Shigeru Okada Akihiro Ninomiya Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito Virus Research Katsuobushi Fermented dried bonito Mycovirus Aspergillus chevalieri Aspergillus sulphureus |
| title | Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito |
| title_full | Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito |
| title_fullStr | Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito |
| title_full_unstemmed | Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito |
| title_short | Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito |
| title_sort | mycoviruses from aspergillus fungi involved in fermentation of dried bonito |
| topic | Katsuobushi Fermented dried bonito Mycovirus Aspergillus chevalieri Aspergillus sulphureus |
| url | http://www.sciencedirect.com/science/article/pii/S0168170224001631 |
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