Genome sequencing, assembly, and characterization of Pichia fermentans Z9Y-3 as a non-Saccharomyces yeast with aroma enhancing potential

Fan, Tongtong; Qu, Jianing; Wang, Lu; Zhang, Jiarui; Yang, Xiaobing; Zhang, Hongyan; Qu, Yi; Tao, Yong-Sheng; Jin, Guojie

doi:10.1016/j.fbio.2023.102701

Cited by 5 publications

(3 citation statements)

References 40 publications

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“…The composition and function of genes are important for information on microbial physiological and biochemical behavior, which is significant for understanding the biology behind the fermentation reaction and targeting modification to manufacture superior fermentation products [29]. To this end, we de novo sequenced, assembled, and annotated a draft genome of S. boulardii-YS01.…”

Section: Overview Of the S Boulardii Strain-ys01 Genomementioning

confidence: 99%

“…Metabolomics is already widely recognized in scientific research as a robust, efficient, and sensitive analytical tool, whereas targeted analysis can provide absolute quantification of samples and allow for an association between the material and known well-characterized analytes to be observed [27,28]. Moreover, genetic information is inseparable from specific phenotypes, which can help in identifying and understanding the molecular basis of some physiological and biochemical behavior, and further supports genetic engineering approaches to transform organisms [29,30]. At present, a variety of methods have been applied to detect the NMN in different matrixes.…”

Section: Introductionmentioning

confidence: 99%

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Enhanced Production of β-Nicotinamide Mononucleotide with Exogenous Nicotinamide Addition in Saccharomyces boulardii-YS01

Song,

Yin,

et al. 2023

Foods

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β-Nicotinamide mononucleotide (NMN), as a key precursor of an essential coenzyme nicotinamide adenine dinucleotide (NAD+), is most recognized for its pathological treatment effects and anti-aging functions. Here, the biosynthesis of NMN from the inexpensive feedstock substrate nicotinamide (Nam) using previously isolated Saccharomyces boulardii-YS01 was investigated. Ultra-high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UPLC-ESI-QqQ-MS/MS) was established for the determination and targeted analysis of NMN, nicotinamide riboside (NR), nicotinic acid (NA), Nam, and NAD+ in YS01 cells. Satisfactory precision and accuracy values were achieved with recoveries above 70% for five analytes. A 5~100 times higher content of NMN in YS01 (0.24~103.40 mg/kg) than in some common foods (0.0~18.8 mg/kg) was found. Combined with genome sequencing and enzyme function annotation, target-acting enzymes, including nudC, ISN1, URH1, PNP, and SIR2, were identified, and the biosynthetic pathway of NMN via Nam was suggested. The initial addition of 3 g/L Nam in the culture medium effectively promoted the generation of NMN, which raised the content of NMN by 39%. This work supplements an alternative resource for NMN production and lays the theoretical foundation for the further construction of NMN transgenic synthesis hosts.

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Section: Overview Of the S Boulardii Strain-ys01 Genomementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Enhanced Production of β-Nicotinamide Mononucleotide with Exogenous Nicotinamide Addition in Saccharomyces boulardii-YS01

Song,

Yin,

et al. 2023

Foods

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“…The genome is the carrier of the genetic information of the organism. The determination and analysis of the whole genome sequence of the strain can accurately locate the excellent genes and interpret their physiological regulation mechanism from the molecular level [21]. It also provides the basis for deep exploration of its metabolism.…”

Section: Introductionmentioning

confidence: 99%

Genome- and Toxicology-Based Safety Assessment of Probiotic Akkermansia muciniphila ONE Isolated from Humans

Lv,

Wang,

Zhou

et al. 2024

Foods

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In this study, the genome of Akkermansia muciniphila ONE (designated AKK ONE) was sequenced, assembled, and analyzed. In addition, the safety of this strain was further evaluated by toxicological studies. The results showed that the AKK ONE genome is contained on a single chromosome with a total length of 2,817,524 bp and an average GC content of 55.48%. In total, 2411, 1131, 1168, 1745, and 1402 genes were annotated to the NR, GO, KEGG, COG, and SwissProt database, respectively. Potential resistance genes, adeF, tetW, ANT(3″)-IIa, and aadA1 were detected. AKK ONE was sensitive to ampicillin, ceftriaxone, cefotaxime, meropenem, tetracycline, and chloramphenicol and resistant to moxifloxacin. No potential virulence-related genes were detected. The PathogenFinder database analysis showed that AKK ONE was a non-potential human pathogen. This strain had good gastroenteric fluid tolerance and a weak ability to colonize the gut. No test item-related adverse effects were observed in the acute and subchronic toxicity test. AKK ONE did not display mutagenic activity either. This strain did not change the hematological and clinical biochemical parameters of mice. The weights of the organs were not affected by AKK ONE treatment. These results support that AKK ONE is safe for use as a probiotic at a dose of 8.28 × 109 CFU/kg bw/day.

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Brewing-related genes annotation of Bacillus velezensis CS1.10S isolated from traditional moromi and its effects on promoting soy sauce fermentation

Bai,

Wan,

Lan

et al. 2023

Food Bioscience

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Genome sequencing, assembly, and characterization of Pichia fermentans Z9Y-3 as a non-Saccharomyces yeast with aroma enhancing potential

Cited by 5 publications

References 40 publications

Enhanced Production of β-Nicotinamide Mononucleotide with Exogenous Nicotinamide Addition in Saccharomyces boulardii-YS01

Enhanced Production of β-Nicotinamide Mononucleotide with Exogenous Nicotinamide Addition in Saccharomyces boulardii-YS01

Genome- and Toxicology-Based Safety Assessment of Probiotic Akkermansia muciniphila ONE Isolated from Humans

Brewing-related genes annotation of Bacillus velezensis CS1.10S isolated from traditional moromi and its effects on promoting soy sauce fermentation

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