Secuenciación y caracterización del genoma de la cepa Saccharomyces cerevisiae 202-3 con potencial para la producción de etanol de segunda generación
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Se presenta la secuenciación y caracterización del genoma de un aislado natural de levadura Saccharomyces cerevisiae, identificada como una cepa con potencial para la producción de etanol de segunda generación. La caracterización molecular se llevó a cabo mediante la secuenciación del genoma con la plataforma Hiseq Illumina 2000 finales pareados.Abstract. In this work the sequencing and genome characterization of a natural isolate of Saccharomyces cerevisiae yeast (strain 202-3), identified with potential for the production of second generation ethanol is presented. In previous studies conducted by the Research Group of Chemical and Biochemical Processes focused on the production of second-generation ethanol from sugarcane bagasse hydrolysates, we identified a group of isolates of S. cerevisiae with a consumption of xylose (sugar present in hydrolysates) of 2-5% for strain 202-3, this being an advantage for the fermentation of hydrolysates, since many strains of S. cerevisiae are incapable of processing. This advantage and other prominent positive aspects during fermentation profiles evaluated bagasse hydrolysates made the strain 202-3 a candidate strain to improve the production of second-generation ethanol, which was proposed as a first step to study the strain at the genomic level. The molecular characterization was carried out by genome sequencing with the Illumina HiSeq 2000 platform paired end; the assembly was performed with different programs, finally choosing the assembler ABYSS with kmer 89. Gene prediction was developed with the approach of hidden Markov models with Augustus. The genes identified were scored based on similarity with public databases of nucleotide and protein. Records were organized from ontological functions at different hierarchical levels, which identified central metabolic functions and roles of the S. cerevisiae strain 202-3, highlighting the presence of four possible new proteins, two of them probably associated with the positive consumption of xylose.