Zygosaccharomyces bailii CLIB 213 (GCA_000442885) Assembly and Gene Annotation
About Zygosaccharomyces bailii CLIB 213 (GCA_000442885)
Zygosaccharomyces bailii is a species in the genus Zygosaccharomyces. It was initially described as Saccharomyces bailii by Lindner in 1895, but in 1983 it was reclassified as Zygosaccharomyces bailii in the work by Barnett et al.
Spoilage resulting from growth of the yeast Zygosaccharomyces is widespread, which has caused significant economic losses to the food industry. Within this genus, Z. bailii is one of the most troublesome species due to its exceptional tolerance to various stressful conditions. A wide range of acidic and/or high-sugar products such as fruit concentrates, wine, soft drinks, syrups, ketchup, mayonnaise, pickles, salad dressing, etc., are normally considered to be shelf-stable, i.e. they readily inactivate a broad range of food-borne microorganisms. However, these products are still susceptible to spoilage by Z. bailii.
The annotation presented is derived from annotation submitted to INSDC with the assembly accession GCA_000442885.1, with additional non-coding genes derived from Rfam. For more details, please visit INSDC annotation import.
General information about this species can be found in Wikipedia.
|Assembly||ZYBA0, INSDC Assembly GCA_000442885.1,|
|Golden Path Length||10,268,813|
|Data source||European Nucleotide Archive|
|Non coding genes||358|
|Small non coding genes||356|
|Long non coding genes||2|