Sufu, which originated in China, is made by solid-state fermentation of tofu with specific microorganisms, such as Actinomucor, Mucor, and Rhizopus. There is still a lack of genome-wide information on Actinomucor elegans, which is one of the most commonly used mucor for sufu fermentation. This study aims to complete whole-genome sequencing of A. elegans CJ-6 to analyze its metabolic pathways and safety during sufu fermentation. The whole genome of A. elegans was sequenced by de novo sequencing technique. Gene classification and metabolic pathway analysis through several different databases indicated that A. elegans had complex metabolic characteristics. Among them, the analysis of CAZymes database and amino acid KEGG database showed that A. elegans had abundant carbon source, flavor precursor amino acid and fat metabolic pathways, which were of great significance for flavor formation during sufu fermentation. At the same time, secondary metabolite analysis indicated that the fermentation products of A. elegans were non-pathogenic and relatively safe. The genome information of A. elegans CJ-6 obtained in this study enables us to understand the potential ability of the strain to produce toxins and verify its safety in the sufu fermentation industry, which is beneficial for future research on its secondary metabolite biosynthesis and further regulation of sufu flavor.
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