• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

石锤黑茶（一种日本发酵茶）二次发酵参与者酵母YM63的基因组序列草图

Draft Genome Sequence of the Yeast YM63, a Participant in Secondary Fermentation of Ishizuchi-Kurocha, a Japanese Fermented Tea.

作者信息

Toyotome Takahito, Yamamoto Miyu, Horie Masanori

机构信息

Department of Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan

Diagnostic Center for Animal Health and Food Safety, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan.

出版信息

Microbiol Resour Announc. 2019 Jul 3;8(27):e00528-19. doi: 10.1128/MRA.00528-19.

DOI:10.1128/MRA.00528-19
PMID:31270197
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6606911/
Abstract

is common in fermentation; however, genome analysis has never been reported for the species. This yeast plays a role in the secondary fermentation of Ishizuchi-kurocha, a traditional Japanese fermented tea. This paper presents the draft genome sequence of YM63, isolated from the leaves of fermented tea.

摘要

在发酵过程中很常见；然而，尚未有该物种的基因组分析报道。这种酵母在日本传统发酵茶石锤黒茶的二次发酵中发挥作用。本文展示了从发酵茶叶中分离出的YM63的基因组草图序列。

相似文献

1
Draft Genome Sequence of the Yeast YM63, a Participant in Secondary Fermentation of Ishizuchi-Kurocha, a Japanese Fermented Tea.石锤黑茶（一种日本发酵茶）二次发酵参与者酵母YM63的基因组序列草图
Microbiol Resour Announc. 2019 Jul 3;8(27):e00528-19. doi: 10.1128/MRA.00528-19.
2
Culture-based analysis of fungi in leaves after the primary and secondary fermentation processes during Ishizuchi-kurocha production and lactate assimilation of P. kudriavzevii.在石州黑麯生产的主发酵和二次发酵过程后，对叶片中的真菌进行基于培养的分析和短梗霉科酵母对乳酸的同化作用。
Int J Food Microbiol. 2019 Oct 2;306:108263. doi: 10.1016/j.ijfoodmicro.2019.108263. Epub 2019 Jul 9.
3
Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea.四种日本传统发酵茶抗氧化活性的比较
Food Sci Nutr. 2016 Nov 22;5(3):639-645. doi: 10.1002/fsn3.442. eCollection 2017 May.
4
Analysis of D-amino acid in Japanese post-fermented tea, Ishizuchi-kurocha.日本后发酵茶石锤黑茶中D-氨基酸的分析
Biosci Microbiota Food Health. 2023;42(4):254-263. doi: 10.12938/bmfh.2023-005. Epub 2023 Jun 28.
5
Controlling the microbial composition during the fermentation of Ishizuchi-kurocha.控制石见黑发酵过程中的微生物组成。
Biosci Biotechnol Biochem. 2021 Dec 22;86(1):117-124. doi: 10.1093/bbb/zbab184.
6
Regional characteristics of group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha.从两种日本后发酵茶石锤黑茶和阿波番茶中分离出的菌群菌株的区域特征。
Biosci Microbiota Food Health. 2019;38(1):11-22. doi: 10.12938/bmfh.18-005. Epub 2018 Oct 6.
7
Genome Sequencing Unveils Nomadic Traits of Lactiplantibacillus plantarum in Japanese Post-Fermented Tea.基因组测序揭示了日本发酵茶中植物乳杆菌的游牧特征。
Curr Microbiol. 2023 Dec 28;81(1):52. doi: 10.1007/s00284-023-03566-9.
8
Draft Genome Sequence of Lactobacillus plantarum IYO1511, Isolated from Ishizuchi-Kurocha.从石锤黑茶中分离出的植物乳杆菌IYO1511的基因组序列草图
Microbiol Resour Announc. 2020 Apr 30;9(18):e00143-20. doi: 10.1128/MRA.00143-20.
9
Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods.采用培养、DNA 扩增子测序和 PCR-DGGE 方法分析缅甸传统发酵茶叶拉裴特中的细菌和真菌多样性。
Int J Food Microbiol. 2020 May 2;320:108508. doi: 10.1016/j.ijfoodmicro.2020.108508. Epub 2020 Jan 16.
10
Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives.对自然发酵的阿罗雷纳绿橄榄腌制过程中盐水微生物种群多样性的非培养研究。
Int J Food Microbiol. 2011 Jan 5;144(3):487-96. doi: 10.1016/j.ijfoodmicro.2010.11.006. Epub 2010 Nov 29.

引用本文的文献

1
Three novel Ascomycota (Saccharomycetes, Saccharomycetales) yeast species derived from the traditional Mexican alcoholic beverage Pulque.三种源自传统墨西哥酒精饮料龙舌兰酒的新子囊菌门（酵母菌纲，酵母目）酵母菌种。
MycoKeys. 2024 Oct 9;109:187-206. doi: 10.3897/mycokeys.109.123870. eCollection 2024.

本文引用的文献

1
Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice.传统龙舌兰酒发酵过程中的主要酵母及其发酵龙舌兰汁的能力。
Front Microbiol. 2018 Dec 6;9:2900. doi: 10.3389/fmicb.2018.02900. eCollection 2018.
2
Population genomics shows no distinction between pathogenic Candida krusei and environmental Pichia kudriavzevii: One species, four names.群体遗传学研究表明，病原性克鲁氏假丝酵母和环境毕赤酵母之间没有区别：一个物种，四个名字。
PLoS Pathog. 2018 Jul 19;14(7):e1007138. doi: 10.1371/journal.ppat.1007138. eCollection 2018 Jul.
3
BUSCO Applications from Quality Assessments to Gene Prediction and Phylogenomics.BUSCO的应用：从质量评估到基因预测和系统发育基因组学
Mol Biol Evol. 2018 Mar 1;35(3):543-548. doi: 10.1093/molbev/msx319.
4
Characterization of the fungal flora of dolo, a traditional fermented beverage of Burkina Faso, using MALDI-TOF mass spectrometry.使用基质辅助激光解吸电离飞行时间质谱法对布基纳法索传统发酵饮料多洛的真菌菌群进行表征。
World J Microbiol Biotechnol. 2017 Aug 29;33(9):172. doi: 10.1007/s11274-017-2335-1.
5
Characterization of culturable yeast species associating with whole crop corn and total mixed ration silage.与全株玉米和全混合日粮青贮饲料相关的可培养酵母菌种的鉴定
Asian-Australas J Anim Sci. 2018 Feb;31(2):198-207. doi: 10.5713/ajas.17.0183. Epub 2017 Jun 26.
6
Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea.四种日本传统发酵茶抗氧化活性的比较
Food Sci Nutr. 2016 Nov 22;5(3):639-645. doi: 10.1002/fsn3.442. eCollection 2017 May.
7
South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.巴西南部葡萄酒：与南里奥格兰德州和圣卡塔琳娜州生产的瓶装葡萄酒相关的可培养酵母。
World J Microbiol Biotechnol. 2017 Apr;33(4):77. doi: 10.1007/s11274-017-2244-3. Epub 2017 Mar 24.
8
Canu: scalable and accurate long-read assembly via adaptive -mer weighting and repeat separation.Canu：通过自适应k-mer加权和重复序列分离实现可扩展且准确的长读长序列拼接
Genome Res. 2017 May;27(5):722-736. doi: 10.1101/gr.215087.116. Epub 2017 Mar 15.
9
Draft Genome Sequencing of Ascomycetes Yeast KS47-1, Which Shows High Acetate Resistance in Lignocellulosic Feedstock Hydrolysate.在木质纤维素原料水解液中表现出高乙酸抗性的子囊菌酵母KS47-1的基因组测序草图
Genome Announc. 2017 Feb 23;5(8):e01672-16. doi: 10.1128/genomeA.01672-16.
10
Comparative genomics of biotechnologically important yeasts.具有重要生物技术意义的酵母的比较基因组学
Proc Natl Acad Sci U S A. 2016 Aug 30;113(35):9882-7. doi: 10.1073/pnas.1603941113. Epub 2016 Aug 17.