Insights into the genomic and phenotypic diversity of Monosporozyma unispora strains isolated from anthropic environments.

ABSTRACT: Food microorganisms have been employed for centuries for the processing of fermented foods, leading to adapted populations with phenotypic traits of interest. The yeast Monosporozyma unispora (formerly Kazachstania unispora) has been identified in a wide range of fermented foods and beverages. Here, we studied the genetic and phenotypic diversity of a collection of 53 strains primarily derived from cheese, kefir, and sourdough. The 12.7-Mb genome of the type strain CLIB 234T was sequenced and assembled into near-complete chromosomes and annotated at the structural and functional levels, with 5639 coding sequences predicted. Comparison of the pangenome and core genome revealed minimal differences. From the complete yeast collection, we gathered genetic data (diversity, phylogeny, and popula

SUBMITTER: Bigey F 

PROVIDER: S-EPMC11974382 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature