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

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 s...

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Detalles Bibliográficos
Autores principales: Galeote, Virginie, Bigey, Frédéric, Devillers, Hugo, Neuvéglise, Cécile, Dequin, Sylvie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2013
Materias:
Eukaryotes
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3751603/
https://www.ncbi.nlm.nih.gov/pubmed/23969048
http://dx.doi.org/10.1128/genomeA.00606-13
Descripción
Sumario: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).

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