Genomic sequence of Saccharomyces cerevisiae BAW-6, a yeast strain optimal for brewing barley shochu

Yasuhiro Kajiwara, Kazuki Mori, Kosuke Tashiro, Yujiro Higuchi, Kaoru Takegawa, Hideharu Takashita

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article numbere00228-18
JournalGenome Announcements
Volume6
Issue number14
DOIs
Publication statusPublished - Apr 1 2018

Fingerprint

Hordeum
Citric Acid
Saccharomyces cerevisiae
Yeasts
Alcohols
Genome

All Science Journal Classification (ASJC) codes

  • Molecular Biology
  • Genetics

Cite this

Genomic sequence of Saccharomyces cerevisiae BAW-6, a yeast strain optimal for brewing barley shochu. / Kajiwara, Yasuhiro; Mori, Kazuki; Tashiro, Kosuke; Higuchi, Yujiro; Takegawa, Kaoru; Takashita, Hideharu.

In: Genome Announcements, Vol. 6, No. 14, e00228-18, 01.04.2018.

Research output: Contribution to journalArticle

@article{2dccf673ba044d819b405c5b27970f1b,
title = "Genomic sequence of Saccharomyces cerevisiae BAW-6, a yeast strain optimal for brewing barley shochu",
abstract = "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.",
author = "Yasuhiro Kajiwara and Kazuki Mori and Kosuke Tashiro and Yujiro Higuchi and Kaoru Takegawa and Hideharu Takashita",
year = "2018",
month = "4",
day = "1",
doi = "10.1128/genomeA.00228-18",
language = "English",
volume = "6",
journal = "Microbiology Resource Announcements",
issn = "2169-8287",
publisher = "American Society for Microbiology",
number = "14",

}

TY - JOUR

T1 - Genomic sequence of Saccharomyces cerevisiae BAW-6, a yeast strain optimal for brewing barley shochu

AU - Kajiwara, Yasuhiro

AU - Mori, Kazuki

AU - Tashiro, Kosuke

AU - Higuchi, Yujiro

AU - Takegawa, Kaoru

AU - Takashita, Hideharu

PY - 2018/4/1

Y1 - 2018/4/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=85045074693&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85045074693&partnerID=8YFLogxK

U2 - 10.1128/genomeA.00228-18

DO - 10.1128/genomeA.00228-18

M3 - Article

VL - 6

JO - Microbiology Resource Announcements

JF - Microbiology Resource Announcements

SN - 2169-8287

IS - 14

M1 - e00228-18

ER -