Genome sequence of the type strain CLIB 1764T (= CBS 14374T) of the yeast species Kazachstania saulgeensis isolated from French organic sourdough.
Véronique Sarilar,Lieven Sterck,Saki Matsumoto,Noémie Jacques,Cécile Neuvéglise,Colin R. Tinsley,Delphine Sicard,Serge Casaregola +7 more
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TLDR
The high quality genome sequence of a monosporic segregant of the type strain of this species, CLIB 1764T (= CBS 14374T), is reported and contains 5326 putative protein-coding genes, excluding pseudogenes and transposons.Abstract:
Kazachstania saulgeensis is a recently described species isolated from French organic sourdough. Here, we report the high quality genome sequence of a monosporic segregant of the type strain of this species, CLIB 1764T (= CBS 14374T). The genome has a total length of 12.9 Mb and contains 5326 putative protein-coding genes, excluding pseudogenes and transposons. The nucleotide sequences were deposited into the European Nucleotide Archive under the genome assembly accession numbers FXLY01000001-FXLY01000017.read more
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Bakery yeasts, a new model for studies in ecology and evolution.
Belén Carbonetto,Belén Carbonetto,Johan Ramsayer,Thibault Nidelet,Judith Legrand,Delphine Sicard +5 more
TL;DR: The purpose of this review is to show that bakery yeast species are interesting models for studying domestication and other evolutionary and ecological processes, and can contribute much to the fundamental understanding of speciation, evolutionary dynamics, and community assembly.
Journal ArticleDOI
Omics approaches to understand sourdough fermentation processes.
TL;DR: Of all methodologies applied, metagenetics is the most used one to analyse sourdoughs, allowing to elucidate their microbial structure, albeit that it is based on the sequencing of a very small part of whole-community DNA.
Journal ArticleDOI
Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour.
Charlotte Urien,Judith Legrand,Pierre Montalent,Serge Casaregola,Delphine Sicard,Delphine Sicard +5 more
TL;DR: The fungal diversity of a typical food fermented product, sourdough bread, is described and Saccharomyces cerevisiae, known as “baker’s yeast,” was identified as the dominant species in only one sourd Dough, highlighting the need to maintain different traditional food practices to conserve microbial diversity.
Journal ArticleDOI
Predominant yeasts in the sourdoughs collected from some parts of Turkey.
TL;DR: Although collected sourdoughs were produced without using baker's yeast, S. cerevisiae was the most frequently isolated yeast species, which can be related to the contamination of the bakery environment with commercial baker’s yeast during the production of other bakery products.
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