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Updated: Jul 28, 2025

Metagenomic Analysis of Silage

Metagenomic Analysis of Silage

Published on: January 13, 2017

Genomic analysis of

Mandy Man-Hsi Lin¹, Michelle E Walker¹, Vladimir Jiranek^1,2

¹Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia, 5064, Australia.

Microbial Genomics

|June 5, 2023

Summary

This summary is machine-generated.

Kazachstania yeast species impact wine aroma by altering acetate esters. Researchers sequenced their genomes, revealing gene differences related to ester production, aiding future studies on yeast evolution and fermentation.

Keywords:

Kazachstania aerobia Kazachstania servazzii PacBio ester genes whole genome sequencing wine aroma

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Candidate Gene Testing in Clinical Cohort Studies with Multiplexed Genotyping and Mass Spectrometry

Candidate Gene Testing in Clinical Cohort Studies with Multiplexed Genotyping and Mass Spectrometry

Published on: June 21, 2018

Area of Science:

Microbiology
Genomics
Oenology

Background:

Kazachstania aerobia and Kazachstania servazzii influence wine aroma through increased acetate ester production.
The genetic underpinnings of this phenomenon are largely unknown due to limited genomic data.

Purpose of the Study:

To sequence and annotate the genomes of K. aerobia and K. servazzii.
To compare these genomes with Saccharomyces cerevisiae to identify genetic variations related to ester biosynthesis.

Main Methods:

Utilized long-read PacBio sequencing for near-complete genome assembly.
Annotated the genomes and performed comparative genomic analysis.

Main Results:

Near-complete genomes for K. aerobia (12.5 Mb) and K. servazzii (12.3 Mb) were obtained.
Comparative analysis revealed minor differences between the two Kazachstania species but significant divergence in ester biosynthesis genes, including duplications and absences, compared to S. cerevisiae.

Conclusions:

The annotated genomes provide a crucial resource for understanding Kazachstania evolutionary biology and comparative genomics.
These genomic resources will facilitate future research into yeast metabolic processes, alcoholic fermentation, and the production of aromatic compounds.