Draft genome sequencing of the highly halotolerant and allopolyploid yeast Zygosaccharomyces rouxii NBRC 1876

Atsushi Sato; Kenichiro Matsushima; Kenshiro Oshima; Masahira Hattori; Yasuji Koyama

doi:10.1128/genomeA.01610-16

Draft genome sequencing of the highly halotolerant and allopolyploid yeast Zygosaccharomyces rouxii NBRC 1876

Atsushi Sato^*, Kenichiro Matsushima, Kenshiro Oshima, Masahira Hattori, Yasuji Koyama

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

11 Citations (Scopus)

Abstract

The highly halotolerant and allopolyploid yeast Zygosaccharomyces rouxii is industrially used for the food production in high concentrations of salt, such as brewing soy sauce and miso paste. Here, we report the draft genome sequence of Z. rouxii NBRC 1876 isolated from miso paste.

Original language	English
Article number	e01610-16
Journal	Genome Announcements
Volume	5
Issue number	7
DOIs	https://doi.org/10.1128/genomeA.01610-16
Publication status	Published - 2017

ASJC Scopus subject areas

Genetics
Molecular Biology

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1128/genomeA.01610-16

Cite this

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abstract = "The highly halotolerant and allopolyploid yeast Zygosaccharomyces rouxii is industrially used for the food production in high concentrations of salt, such as brewing soy sauce and miso paste. Here, we report the draft genome sequence of Z. rouxii NBRC 1876 isolated from miso paste.",

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AU - Hattori, Masahira

AU - Koyama, Yasuji

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AB - The highly halotolerant and allopolyploid yeast Zygosaccharomyces rouxii is industrially used for the food production in high concentrations of salt, such as brewing soy sauce and miso paste. Here, we report the draft genome sequence of Z. rouxii NBRC 1876 isolated from miso paste.

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Draft genome sequencing of the highly halotolerant and allopolyploid yeast Zygosaccharomyces rouxii NBRC 1876

Abstract

ASJC Scopus subject areas

UN SDGs

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