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A. kawachii has been traditionally used for production of the distilled spirit shochu in Japan. Citric acid produced by A. kawachii plays an important role in preventing microbial contamination during the shochu fermentation process. This study characterized homologous laeA genes; using CAGE, complementation tests, and ChIP-qPCR, it was found that laeA is required for citric acid production through the regulation of cexA in A. kawachii . The epigenetic regulation of citric acid production elucidated in this study will be useful for controlling the fermentation processes of shochu.
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Kadooka et al. (2019) studied this question.
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