Scheffersomyces amazonensis, known previously as Candida amazonensis, was originally isolated from rotting wood sampled at Brazilian Amazonian rainforest (1). It is described as a xylose and cellobiose-fermenting yeast, producing mainly xylitol and ethanol from D-xylose (2). Sequencing its genomes could indicate many genes important for xylose utilization.
References:
(1) Cadete, R. M., Melo, M. A., Lopes, M. R., Pereira, G. M., Zilli, J. E., Vital, M. J., Gomes, F. C., Lachance, MA., & Rosa, C. A. (2012). Candida amazonensis sp. nov., an ascomycetous yeast isolated from rotting wood in the Amazonian forest.Int. J. Syst. Evol. Microbiol, 62(Pt_6), 1438-1440.
(2) Cadete, R. M., Melo-Cheab, M. A., Viana, A. L., Oliveira, E. S., Fonseca, C., & Rosa, C. A. (2016). The yeast Scheffersomyces amazonensis is an efficient xylitol producer. World Journal of Microbiology and Biotechnology, 32(12), 1-5.
Genome Reference(s)
Barros Katharina O., Mader Megan, Krause David J., Pangilinan Jasmyn, Andreopoulos Bill, Lipzen Anna, Mondo Stephen J., Grigoriev Igor V., Rosa Carlos A., Sato Trey K., Hittinger Chris Todd
Oxygenation influences xylose fermentation and gene expression in the yeast genera Spathaspora and Scheffersomyces
Biotechnol Biofuels. 2024;17(1): doi: 10.1186/s13068-024-02467-8
