ena-STUDY-INRA-MICALIS-04-11-2019-12:05:13:795-45
Genomics of Kazachstania
Kazachstania yeast species are involved in various fermentation processes, particularly in the production of traditional sourdough bread. This study provides a genomic comparison of two isolates of Kazachstania barnettii from the environment and from French sourdough in order to determine the specific genomic elements responsible for a possible adaptation of the K. barnettii to the sourdough biotope.
Kazachstania yeast species are involved in various fermentation processes, particularly in the production of traditional sourdough bread. This study provides a genomic comparison of two isolates of Kazachstania barnettii from the environment and from French sourdough in order to determine the specific genomic elements responsible for a possible adaptation of the K. barnettii to the sourdough biotope.