Genome Sequence of the Food Spoilage Yeast Zygosaccharomyces bailii CLIB 213 T-Reference-Cited by-同舟云学术

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

Published:2013-08-29 Issue:4 Volume:1 Page:
ISSN:2169-8287
Container-title:Genome Announcements
language:en
Short-container-title:Genome Announc

Author:

Galeote Virginie¹²³,Bigey Frédéric¹²³,Devillers Hugo⁴⁵,Neuvéglise Cécile⁴⁵,Dequin Sylvie¹²³

Affiliation:

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

2. SupAgro, UMR1083 Sciences Pour l'œnologie, Montpellier, France

3. Université Montpellier I, UMR1083 Sciences Pour l'œnologie, Montpellier, France

4. INRA, UMR 1319 Micalis, Bât. CBAI, Thiverval-Grignon, France

5. AgroParisTech, UMR 1319 Micalis, Bât. CBAI, Thiverval-Grignon, France

Abstract

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).

Publisher

American Society for Microbiology

Subject

Genetics,Molecular Biology

Link

https://journals.asm.org/doi/pdf/10.1128/genomeA.00606-13

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