SAMN46860848
External Id
Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Sciences
INSDC center name
2025-02-17T00:00:00Z
INSDC first public
2025-02-22T06:07:53.350Z
INSDC last update
SRS24094853
INSDC secondary accession
live
INSDC status
MIGS.eu
NCBI submission model
MIGS/MIMS/MIMARKS.food-human_foods
NCBI submission model
MIGS.eu.food-human_foods.6.0
NCBI submission package
SRS24094853
SRA accession
Market
coll_site_geo_feat
2022-07-11
collection_date
In this study, Pichia kudriavzevii YS711 was isolated from fermented Chinese food "Jiangshui" and its uric acid metabolism ability was identified. Through whole - genome sequencing, we elucidated the uric acid metabolic pathway in strain YS711 and ascertained the presence of key enzyme genes. This research identified the complete uric acid metabolic pathway in Ascomycetes for the first time. Additionally, the key enzyme genes responsible for uric acid metabolism in this strain could be a valuable source of exogenous uric acid oxidase genes in the development of recombinant probiotics aiming at uric acid degradation. In conclusion, yeast YS711 has significant potential as a therapeutic agent in the prevention and treatment of hyperuricemia.
description
leavening biome
env_broad_scale
Vegetable plot
env_local_scale
Pickle water
env_medium
Fermented vegetable juice
food_product_type
China: Gansu
geo_loc_name
Plamt:vegetables
ifsac_category
The Jiangshui sample used in this study was the local specialty food in Lanzhou (Gansu, China). From the collected sample, the target strain was isolated in the plate medium with uric acid as the sole carbon source and nitrogen source
isol_growth_condt
Chinese food "Jiangshui"
isolate
36.11 N 100.13 E
lat_lon
Pichia kudriavzevii
http://purl.obolibrary.org/obo/NCBITaxon_4909
organism
YS711
strain
Pichia kudriavzevii YS711 was isolated from fermented Chinese food "Jiangshui"
title