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食品腐败酵母拜耳接合酵母CLIB 213T的基因组序列

Genome Sequence of the Food Spoilage Yeast Zygosaccharomyces bailii CLIB 213T.

作者信息

Galeote Virginie, Bigey Frédéric, Devillers Hugo, Neuvéglise Cécile, Dequin Sylvie

机构信息

INRA, UMR1083 Sciences Pour l'œnologie, Montpellier, France.

出版信息

Genome Announc. 2013 Aug 22;1(4):e00606-13. doi: 10.1128/genomeA.00606-13.

DOI:10.1128/genomeA.00606-13
PMID:23969048
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3751603/
Abstract

The ascomycetous yeast Zygosaccharomyces bailii is one of the most problematic spoilage yeasts in food and beverage industries, due to its exceptional resistance to various stresses. A better understanding of the molecular mechanisms underlying these stress resistance phenotypes might help develop strategies to improve food quality. Thus, we determined and annotated the genome sequence of the strain Z. bailii CLIB 213(T) (= CBS 680).

摘要

子囊菌酵母拜耳接合酵母是食品和饮料行业中最具问题的腐败酵母之一，因为它对各种压力具有极强的抵抗力。更好地了解这些抗逆表型背后的分子机制可能有助于制定提高食品质量的策略。因此，我们测定并注释了拜耳接合酵母CLIB 213(T)（=CBS 680）菌株的基因组序列。

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本文引用的文献

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Int J Syst Evol Microbiol. 2013 May;63(Pt 5):1922-1929. doi: 10.1099/ijs.0.048058-0. Epub 2013 Mar 22.
2
Screening of novel yeast inulinases and further application to bioprocesses.筛选新型酵母菊粉酶及其在生物工艺中的进一步应用。
N Biotechnol. 2013 Sep 25;30(6):598-606. doi: 10.1016/j.nbt.2013.02.002. Epub 2013 Feb 16.
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Adaptive response to acetic acid in the highly resistant yeast species Zygosaccharomyces bailii revealed by quantitative proteomics.通过定量蛋白质组学揭示高度耐受酵母物种酒香酵母对乙酸的适应性反应。
Proteomics. 2012 Aug;12(14):2303-18. doi: 10.1002/pmic.201100457.
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Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.为非酿酒酵母勾勒未来：选择可能导致葡萄酒变质的菌株，与酿酒酵母一起用于葡萄汁发酵。
Int J Food Microbiol. 2011 Jun 30;147(3):170-80. doi: 10.1016/j.ijfoodmicro.2011.03.020. Epub 2011 Apr 7.
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