Supplementary Material for: Genomics Perspectives on Metabolism, Survival Strategies, and Biotechnological Applications of Brettanomyces bruxellensis LAMAP2480

Wine production is an important commercial issue for the liquor
industry. The global production was estimated at 275.7 million
hectoliters in 2015. The loss of wine production due to Brettanomyces bruxellensis contamination
is currently a problem. This yeast causes a “horse sweat” flavor in
wine, which is an undesired organoleptic attribute. To date, 6 B. bruxellensis annotated
genome sequences are available (LAMAP2480, AWRI1499, AWRI1608,
AWRI1613, ST05.12/22, and CBS2499), and whole genome comparisons between
strains are limited. In this article, we reassembled and reannotated
the genome of B. bruxellensis LAMAP2480, obtaining a 27-Mb assembly with 5.5 kb of N50. In addition, the genome of B. bruxellensis
LAMAP2480 was analyzed in the context of spoilage yeast and potential
as a biotechnological tool. In addition, we carried out an exploratory
transcriptomic analysis of this strain grown in synthetic wine. Several
genes related to stress tolerance, micronutrient acquisition, ethanol
production, and lignocellulose assimilation were found. In conclusion,
the analysis of the genome of B. bruxellensis LAMAP2480 reaffirms
the biotechnological potential of this strain. This research represents
an interesting platform for the study of the spoilage yeast B. bruxellensis.