Morphologically dissimilar spores of Aspergillus sojae exhibit genomic homogeneity but the differential in Kojic acid accumulation.

We reported that  Aspergillus sojae  (SSC-3), an indigenous isolate from rice husk, is a potent kojic acid producer. During optimization, it was observed that under static fermentation conditions, this fungal strain produces two dissimilar morphological green and yellow spores, i.e., SSC-3(Y) and SSC-3(G). Furthermore, these different spore types differ in color, morphology, and in kojic acid metabolite accumulation, with green spores producing 12.87 g/l and yellow spores producing 8.63 g/l of kojic acid on the 12th day of fermentation. To understand if there is a genetic basis for the difference in morphology and metabolite accumulation characteristics, sequencing of internal transcribed spacer regions (ITS) and RAPD analysis from both the spore were carried out. Our study revealed that though the spores are dissimilar with respect to morphology and metabolite accumulation profile, they are genetically homogenous. This suggests that there could be epigenetic differences in these spore types, which may be explored in detail in further studies.