Genomic Sequence of Saccharomyces cerevisiae BAW-6, a Yeast Strain Optimal for Brewing Barley Shochu | Zendy

Yasuhiro Kajiwara | Zendy; Kazuki Mori | Zendy; Kosuke Tashiro | Zendy; Yujiro Higuchi | Zendy; Kaoru Takegawa | Zendy; Hideharu Takashita | Zendy

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Genomic Sequence of Saccharomyces cerevisiae BAW-6, a Yeast Strain Optimal for Brewing Barley Shochu

Author(s) -

Yasuhiro Kajiwara,

Kazuki Mori,

Kosuke Tashiro,

Yujiro Higuchi,

Kaoru Takegawa,

Hideharu Takashita

Publication year - 2018

Publication title -

genome announcements

Language(s) - English

Resource type - Journals

ISSN - 2169-8287

DOI - 10.1128/genomea.00228-18

Subject(s) - saccharomyces cerevisiae , brewing , strain (injury) , yeast , biology , whole genome sequencing , food science , citric acid , genome , microbiology and biotechnology , genetics , gene , fermentation , anatomy

Here, we report the draft genome sequence of Saccharomyces cerevisiae strain BAW-6, which is used for the production of barley shochu, a traditional Japanese spirit. This genomic information can be used to elucidate the genetic basis underlying the high alcohol production capacity and citric acid tolerance of shochu yeast.

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