Genome Sequencing, Assembly, and Characterization of Cyberlindnera rhodanensis J52 as a Non-Saccharomyces Yeast with Ester-Enhancing Potential

Cyberlindnera rhodanensis J52, a non-Saccharomyces yeast isolated from edible roses, markedly improves the organoleptic qualities of fermented foods. To facilitate the development and application of this strain, this study sequenced and assembled the genome of C. rhodanensis J52, subsequently conducting functional annotation of its genes utilizing the NR, Swiss-Prot, COG, GO, KEGG and CAZy databases. The findings revealed that this yeast harbors genes involved in the biosynthesis of flavor compounds, including higher alcohols, acetate esters, ethyl esters, volatile organic acids, aromatic amino acids and benzyl alcohol or benzaldehyde. Furthermore, it possesses β-glucosidase, an extracellular enzyme which enhances the flavor profile of fermented products. Further analysis revealed that the yeast features biosynthetic pathways for the production of isoamyl acetate, isoamyl 2-methylbutyrate, benzyl acetate, phenethyl acetate, ethyl butanoate and ethyl decanoate, which verifies its ability to produce esters at the genetic level. Additionally, the yeast was found to have the capacity to biosynthesize selenoproteins, suggesting that it not only enhances flavor but also imparts functional benefits. These findings provide a theoretical foundation for the further exploration and application of C. rhodanensis J52.