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Large-scale sequencing and comparative analysis of oenological Saccharomyces cerevisiae strains supported by nanopore refinement of key genomes.

Food microbiology - 1 Aug 2021

Basile Arianna, De Pascale Fabio, Bianca Federico, Rossi Alessandro, Frizzarin Martina, De Bernardini Nicola, Bosaro Matteo, Baldisseri Anna, Antoniali Paolo, Lopreiato Raffaele, Treu Laura, Campanaro Stefano

Abstract excerpt

Saccharomyces cerevisiae has long been part of human activities related to the production of food and wine. The industrial demand for fermented beverages with well-defined and stable characteristics boosted the isolation and selection of strains conferring a distinctive aroma profile to the final product. To uncover variants characterizing oenological strains, the sequencing of 65 new S. cerevisiae isolates, and...

Topics

Fermentation
Flavoring Agents
Genome, Fungal
High-Throughput Nucleotide Sequencing
Polymorphism, Single Nucleotide
Saccharomyces cerevisiae

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Identifiers

PMID: 33653526
DOI: 10.1016/j.fm.2021.103753

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 31 Aug 2026.

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