Supplementary Tables for "Phylogenomics and functional annotation of 530 non-Saccharomyces yeasts from winemaking environments reveals their fermentome and flavorome"

Supplementary Table S1- Quality control of the 661 genomes considered in the present study.Supplementary Table S2 - Taxonomic information of the 134 yeast species considered in this work, in particular regarding discrepancies found in different taxonomic databases, and the aggregation of different synonyms under the same accepted nameSupplementary Table S3 - Comparison of number of Protein Coding Sequences (CDS) after genome annotation with our pipeline, in comparison with annotations available in NCBI and in literature.Supplementary Table S4 - Functional annotation of the 530 non-Saccharomyces proteomes considered in this study (see methods for details)Supplementary Table S5 - Number of genes (average of all the strains of each species (first row) ± standard deviation (second row)) annotated into each KEGG Pathway, organized by taxonomic levelSupplementary Table S6 - Heatmap analysis of the KEGG Pathway modules completeness in the 530 non-Saccharomyces genomes.Supplementary Table S7 - Heatmap analysis of the KEGG Pathway modules completeness in the different yeast families (numbers on the third row), orders (second row), and phyla (first row)Supplementary Table S8 - Information about the 93 genes identified as the ""Fermentome of S. cerevisiae"", according with Walker et al. 2014, and their presence in the genome of 530 non-Saccharomyces yeastsSupplementary Table S9 - BLAST results of S. cerevisiae proteins in the non-Saccharomyces genomes. Supplementary Table S10 - 41 genes defined as the Fermentome of non-Saccharomyces yeasts within the present work.Supplementary Table S11 - Presence of the 96 genes in the 530 non-Saccharomyces genomes, selected from the literature as being relevant for aroma and flavour production in wine.