Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production.
Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production.
复制标题
用于中国米酒生产的工业酿酒酵母菌株N85的全基因组序列和分析
DOI：
10.1093/dnares/dsy002
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发表时间：
2018-02-05
期刊：
影响因子：
--
通讯作者：
Chen J
中科院分区：
文献类型：
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作者：
Zhang W;Li Y;Chen Y;Xu S;Du G;Shi H;Zhou J;Chen J
黄酒是中国流行的传统酒精饮料，但其酿造工艺却鲜为人知。我们在此报告了用于中国黄酒生产的酿酒酵母菌株 Saccharomyces cerevisiae N85 的第一个无间隙、接近完成的基因组序列。采用多种组装方法整合 Pacific Bioscience (PacBio) 和 Illumina 测序数据，实现菌株的高质量基因组测序。该基因组编码超过 6,000 种预测蛋白质和 238 种长非编码 RNA，并通过 RNA 测序数据进行验证。此外，我们的注释预测了参考 S288c 基因组中不存在的 171 个新基因。我们还鉴定了 65,902 个单核苷酸多态性和小插入缺失，其中许多位于基因区域内。检测到了数十个较大的拷贝数变异和易位，主要富集在亚端粒中，表明这些区域可能与基因组进化有关。这项研究将成为中国和其他国家黄酒及相关饮料研究的里程碑。有助于开发更加科学、现代化的黄酒发酵工艺，探索黄酒中有益成分和有害成分的代谢途径，提高黄酒的口感和营养价值。
Chinese rice wine is a popular traditional alcoholic beverage in China, while its brewing processes have rarely been explored. We herein report the first gapless, near-finished genome sequence of the yeast strain Saccharomyces cerevisiae N85 for Chinese rice wine production. Several assembly methods were used to integrate Pacific Bioscience (PacBio) and Illumina sequencing data to achieve high-quality genome sequencing of the strain. The genome encodes more than 6,000 predicted proteins, and 238 long non-coding RNAs, which are validated by RNA-sequencing data. Moreover, our annotation predicts 171 novel genes that are not present in the reference S288c genome. We also identified 65,902 single nucleotide polymorphisms and small indels, many of which are located within genic regions. Dozens of larger copy-number variations and translocations were detected, mainly enriched in the subtelomeres, suggesting these regions may be related to genomic evolution. This study will serve as a milestone in studying of Chinese rice wine and related beverages in China and in other countries. It will help to develop more scientific and modern fermentation processes of Chinese rice wine, and explore metabolism pathways of desired and harmful components in Chinese rice wine to improve its taste and nutritional value.