Genome Sequence of Saccharomyces cerevisiae Strain Kagoshima No. 2, Used for Brewing the Japanese Distilled Spirit Shōchū

Kazuki Mori; Chihiro Kadooka; Chika Masuda; Ai Muto; Kayu Okutsu; Yumiko Yoshizaki; Kazunori Takamine; Taiki Futagami; Hisanori Tamaki

doi:10.1128/genomeA.01126-17

Genome Sequence of Saccharomyces cerevisiae Strain Kagoshima No. 2, Used for Brewing the Japanese Distilled Spirit Shōchū

Genome Announc. 2017 Oct 12;5(41):e01126-17. doi: 10.1128/genomeA.01126-17.

Authors

Kazuki Mori¹, Chihiro Kadooka², Chika Masuda², Ai Muto², Kayu Okutsu², Yumiko Yoshizaki², Kazunori Takamine², Taiki Futagami³, Hisanori Tamaki²

Affiliations

¹ Computational Bio-Big Data Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology, Tokyo, Japan.
² Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.
³ Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan futagami@chem.agri.kagoshima-u.ac.jp.

Abstract

Here, we report a draft genome sequence of Saccharomyces cerevisiae strain Kagoshima no. 2, which is used for brewing shōchū, a traditional distilled spirit in Japan. The genome data will facilitate an understanding of the evolutional traits and genetic background related to the characteristic features of strain Kagoshima no. 2.