BioProject

The yeast Zygosaccharomyces bailii exhibits a remarkable but poorly understood intrinsic resistance to acetic acid and other weak acids used as food preservatives, being the most significant spoilage yeast especially in acidic food products. More...

The yeast Zygosaccharomyces bailii exhibits a remarkable but poorly understood intrinsic resistance to acetic acid and other weak acids used as food preservatives, being the most significant spoilage yeast especially in acidic food products. Z. bailii may also be explored in Biotechnology as cell factory. The sequence and annotation of the genome of Z. bailii ISA1307, isolated from a continuous sparkling wine production plant, is instrumental to accelerate systems-level understanding of the molecular mechanisms of stress tolerance envisaging the rational control of this highly threatening spoilage yeast, as well as for inspiring and guiding novel biotechnological applications. Less...