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Genomics Perspectives on Metabolism, Survival Strategies, and Biotechnological Applications of Brettanomyces bruxellensis LAMAP2480

dc.contributor.authorGodoy L.
dc.contributor.authorSilva-Moreno E.
dc.contributor.authorMardones W.
dc.contributor.authorGuzman D.
dc.contributor.authorCubillos F.A.
dc.contributor.authorGanga A.
dc.date.accessioned2020-09-02T22:19:17Z
dc.date.available2020-09-02T22:19:17Z
dc.date.issued2017
dc.identifier10.1159/000471924
dc.identifier.citation27, 3, 147-158
dc.identifier.issn14641801
dc.identifier.urihttps://hdl.handle.net/20.500.12728/4687
dc.descriptionWine production is an important commercial issue for the liquor industry. The global production was estimated at 275.7 million hectoliters in 2015. The loss of wine production due to Brettanomyces bruxellensis contamination is currently a problem. This yeast causes a "horse sweat" flavor in wine, which is an undesired organoleptic attribute. To date, 6 B. bruxellensis annotated genome sequences are available (LAMAP2480, AWRI1499, AWRI1608, AWRI1613, ST05.12/22, and CBS2499), and whole genome comparisons between strains are limited. In this article, we reassembled and reannotated the genome of B. bruxellensis LAMAP2480, obtaining a 27-Mb assembly with 5.5 kb of N50. In addition, the genome of B. bruxellensis LAMAP2480 was analyzed in the context of spoilage yeast and potential as a biotechnological tool. In addition, we carried out an exploratory transcriptomic analysis of this strain grown in synthetic wine. Several genes related to stress tolerance, micronutrient acquisition, ethanol production, and lignocellulose assimilation were found. In conclusion, the analysis of the genome of B. bruxellensis LAMAP2480 reaffirms the biotechnological potential of this strain. This research represents an interesting platform for the study of the spoilage yeast B. bruxellensis. © 2017 S. Karger AG, Basel. Copyright: All rights reserved.
dc.language.isoen
dc.publisherS. Karger AG
dc.subjectBiotechnological potential
dc.subjectBrettanomyces bruxellensis strain
dc.subjectRe-assembly
dc.subjectglucose isomerase
dc.subjectheat shock protein
dc.subjecthexokinase
dc.subjectlignocellulose
dc.subjectproteome
dc.subjecttrace element
dc.subjecttranscription factor
dc.subjecttranscriptome
dc.subjecttransfer RNA
dc.subjectlignin
dc.subjectlignocellulose
dc.subjectalcohol production
dc.subjectArticle
dc.subjectbiotechnology
dc.subjectBrettanomyces
dc.subjectBrettanomyces bruxellensis
dc.subjectcarbon metabolism
dc.subjectcontrolled study
dc.subjectfungal contamination
dc.subjectfungal metabolism
dc.subjectgenetic conservation
dc.subjectgenome analysis
dc.subjectgenomics
dc.subjectnonhuman
dc.subjectstress
dc.subjectsurvival rate
dc.subjecttranscriptomics
dc.subjectwine
dc.subjectwine industry
dc.subjectbacterial gene
dc.subjectbiotechnology
dc.subjectBrettanomyces
dc.subjectchromosomal mapping
dc.subjectfood control
dc.subjectfungal gene
dc.subjectfungal genome
dc.subjectgenetics
dc.subjectmetabolism
dc.subjectmicrobiology
dc.subjectproteomics
dc.subjectwhole genome sequencing
dc.subjectBiotechnology
dc.subjectBrettanomyces
dc.subjectChromosome Mapping
dc.subjectFood Microbiology
dc.subjectGenes, Bacterial
dc.subjectGenes, Fungal
dc.subjectGenome, Fungal
dc.subjectLignin
dc.subjectProteomics
dc.subjectWhole Genome Sequencing
dc.subjectWine
dc.titleGenomics Perspectives on Metabolism, Survival Strategies, and Biotechnological Applications of Brettanomyces bruxellensis LAMAP2480
dc.typeArticle


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