Wickerhamiella versatilis strain:t-1 Genome sequencing and assembly. Wickerhamiella versatilis strain:t-1

Candida versatilis, significant aroma-producing yeast, has been widely used in the fermentation processes of soy sauce. It can participate in the synthesis of esters and phenols especially the typical phenols compounds 4-ethyl guaiacol (4-EG) and 4- ethyl methyl phenol (4-EP). Candida versatilis has salt-tolerance and osmotolerant features which can cause the spoilage of foods.