Year: 2025
Type: article
Abstract: Saccharomyces cerevisiae, a eukaryotic microorganism, is commonly known as baker's yeast due to its ability to metabolize sugars in dough [1].It produces carbon dioxide, organic acids, and volatile compounds during fermentation [2], which are critical for increasing dough volume and improving bread texture and flavor [3].In this study, we describe the draft genome of S. cerevisiae MBY1649, which efficiently metabolizes maltose, the primary sugar in dough, and exhibits excellent gas production capacity during fermentation.S. cerevisiae MBY1649 was inoculated into YEPD broth (10 g/l yeast extract, 20 g/l peptone, and 20 g/l dextrose) and incubated at 30℃ for 24 h.Genomic DNA was extracted from harvested cells using the ExiPrep™ Tissue Genomic DNA Kit (Bioneer, Republic of Korea).The S. cerevisiae MBY1649 draft genome was sequenced Saccharomyces cerevisiae is a yeast widely used in various industries, such as baking and brewing.To optimize fermentation processes and improve industrial applications, in this study, we sequenced the genome of S. cerevisiae MBY1649, a strain characterized by efficient maltose utilization and excellent gas production during dough fermentation.The draft genome consisted of 17 contigs with a total length of 11,967,579 bp, N50 of 817,624 bp, and GC content of 38.5%.These genomic features were comparable to those of other Saccharomyces strains.Genomic insights into S. cerevisiae MBY1649 with superior baking properties suggest its potential for advancing yeast-related research and industrial applications.
Institution: Kangwon National University
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
Open Access status: bronze
Funder: Rural Development Administration
Award: G6567960661
OpenAlex ID: W4408899349