Draft Genome Sequence of the Yeast Pichia manshurica YM63, a Participant in Secondary Fermentation of Ishizuchi-Kurocha, a Japanese Fermented Tea-Reference-Cited by-同舟云学术

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

Published:2019-07-03 Issue:27 Volume:8 Page:
ISSN:2576-098X
Container-title:Microbiology Resource Announcements
language:en
Short-container-title:Microbiol Resour Announc

Author:

Toyotome Takahito¹²³^ORCID,Yamamoto Miyu¹,Horie Masanori⁴^ORCID

Affiliation:

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

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

3. Medical Mycology Research Center, Chiba University, Chiba, Japan

4. Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Takamatsu, Kagawa, Japan

Abstract

Pichia manshurica 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 P. manshurica YM63, isolated from the leaves of fermented tea.

Publisher

American Society for Microbiology

Subject

Genetics,Immunology and Microbiology (miscellaneous),Molecular Biology

Link

https://journals.asm.org/doi/pdf/10.1128/MRA.00528-19

Reference16 articles.

1. Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

2. Characterization of the fungal flora of dolo, a traditional fermented beverage of Burkina Faso, using MALDI-TOF mass spectrometry

3. South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina

4. Characterization of culturable yeast species associating with whole crop corn and total mixed ration silage

5. Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

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