Author(s):
Leão, Cecília ; Rodrigues, Fernando José dos Santos ; Santos, Júlia ; Mira, Nuno P. ; Münsterkötter, Martin ; Valada, Filipa Dias ; Palma, Margarida ; Roque, Filipa C. ; Guerreiro, Joana F. ; Sousa, Maria João ; Güldener, Ulrich ; Correia, Isabel Sá
Date: 2014
Persistent ID: https://hdl.handle.net/1822/29194
Origin: RepositóriUM - Universidade do Minho
Subject(s): Zygosaccharomyces bailii; Hybrid yeast strains; Weak acid food preservatives tolerance; Wine yeast strains; Genome sequencing and annotation
Description
In this work, it is described the sequencing and annotation of the genome of the yeast strain ISA1307, isolated from a sparkling wine continuous production plant. This strain, formerly considered of the Zygosaccharomyces bailii species, has been used to study Z. bailii physiology, in particular, its extreme tolerance to acetic acid stress at low pH. The analysis of the genome sequence described in this work indicates that strain ISA1307 is an interspecies hybrid between Z. bailii and a closely related species. The genome sequence of ISA1307 is distributed through 154 scaffolds and has a size of around 21.2 Mb, corresponding to 96% of the genome size estimated by flow cytometry. Annotation of ISA1307 genome includes 4385 duplicated genes (~90% of the total number of predicted genes) and 1155 predicted single-copy genes. The functional categories including a higher number of genes are 'Metabolism and generation of energy', 'Protein folding, modification and targeting' and 'Biogenesis of cellular components'. The knowledge of the genome sequence of the ISA1307 strain is expected to contribute to accelerate systems-level understanding of stress resistance mechanisms in Z. bailii and to inspire and guide novel biotechnological applications of this yeast species/strain in fermentation processes, given its high resilience to acidic stress. The availability of the ISA1307 genome sequence also paves the way to a better understanding of the genetic mechanisms underlying the generation and selection of more robust hybrid yeast strains in the stressful environment of wine fermentations.
