Wine production is an important commercial issue for the liquor industry. The global production was estimated at 275.7 million hectoliters in 2015. The loss of wine production due to Brettanomyces bruxellensis contamination is currently a problem. This yeast causes a "horse sweat" flavor in wine, which is an undesired organoleptic attribute. To date, 6 B. bruxellensis annotated genome sequences are available (LAMAP2480, AWRI1499, AWRI1608, AWRI1613, ST05.12/22, and CBS2499), and whole genome comparisons between strains are limited. In this article, we reassembled and reannotated the genome of B. bruxellensis LAMAP2480, obtaining a 27-Mb assembly with 5.5 kb of N50. In addition, the genome of B. bruxellensis LAMAP2480 was analyzed in the context of spoilage yeast and potential as a biotechnological tool. In addition, we carried out an exploratory transcriptomic analysis of this strain grown in synthetic wine. Several genes related to stress tolerance, micronutrient acquisition, ethanol production, and lignocellulose assimilation were found. In conclusion, the analysis of the genome of B. bruxellensis LAMAP2480 reaffirms the biotechnological potential of this strain. This research represents an interesting platform for the study of the spoilage yeast B. bruxellensis.

中文翻译：

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布雷塔氏芽孢杆菌LAMAP2480的代谢，存活策略和生物技术应用的基因组学观点。

葡萄酒生产是白酒行业的重要商业问题。据估计，2015年全球产量为2.757亿百升。由于Bruttnomyces bruxellensis污染造成的葡萄酒生产损失目前是一个问题。该酵母在葡萄酒中引起“马汗”味，这是不希望的感官特性。迄今为止，已有6种布鲁氏布鲁斯菌注释的基因组序列可用（LAMAP2480，AWRI1499，AWRI1608，AWRI1613，ST05.12 / 22和CBS2499），并且菌株之间的全基因组比较是有限的。在本文中，我们重新组装并重命名了B. bruxellensis LAMAP2480的基因组，获得具有5.5 kb N50的27 Mb组装。此外，在腐败酵母的背景下分析了B. bruxellensis LAMAP2480的基因组及其作为生物技术工具的潜力。此外，我们对该合成酒中生长的菌株进行了探索性转录组学分析。发现了几个与胁迫耐受性，微量营养素获取，乙醇生产和木质纤维素同化相关的基因。总之，对B. bruxellensis LAMAP2480基因组的分析重申了该菌株的生物技术潜力。该研究为研究腐败酵母B. bruxellensis提供了一个有趣的平台。