Genome analysis of Hanseniaspora vineae CC-P5 and CC-ZZ6 isolate from grapes reveals the biotech potential for winemaking

Abstract

The genus Hanseniaspora is a non-Saccharomyces yeast frequently isolated from wine-associated environments and has been recognized to play a key role in winemaking. However, most of the research on Hanseniaspora focused on its role in fermentation or its coordination with Saccharomyces cerevisiae, but the genome data of Hanseniaspora is very scarce, which is not conducive to better utilization and development of this yeast. Therefore, in this study, the genome data of two Hanseniaspora vineae strains CC-P5 and CC-ZZ6 with flocculation and antimicrobial abilities were sequenced and bioinformatics analyses were performed. The results showed that the genomes of the two strains have a high degree of homology with an average nucleotide identity of 97.7 %. Both H. vineae CC-P5 and CC-ZZ6 have corresponding genes for adaptability to osmotic stress, sulfur dioxide stress, ethanol toxicity and other stresses, as well as various genes involved in the biosynthesis of ethyl esters, volatile organic acids, aromatic amino acid, benzyl alcohol/benzaldehyde and terpenoid, which are useful for modulating wine flavor and aroma. These results shed light on why H. vineae has the biotechnology to make wine. In addition, the number of publicly available H. vineae genome databases have increased. This has laid the foundation for further research on Hanseniaspora.