Lin, M.M.H.Walker, M.E.Jiranek, V.Sumby, K.M.2023-06-212023-06-212023Microbial genomics, 2023; 9(6):1-142057-58582057-5858https://hdl.handle.net/2440/138759Kazachstania aerobia and Kazachstania servazzii can affect wine aroma by increasing acetate ester concentrations, most remarkably phenylethyl acetate and isoamyl acetate. The genetic basis of this is unknown, there being little to no sequence data available on the genome architecture. We report for the first time the near-complete genome sequence of the two species using long-read (PacBio) sequencing (K. aerobia 20 contigs, one scaffold; and K. servazzii 22 contigs, one scaffold). The annotated genomes of K. aerobia (12.5Mb) and K. servazzii (12.3Mb) were compared to Saccharomyces cerevisiae genomes (laboratory strain S288C and wine strain EC1118). Whilst a comparison of the two Kazachstania spp. genomes revealed few differences between them, divergence was evident in relation to the genes involved in ester biosynthesis, for which gene duplications or absences were apparent. The annotations of these genomes are valuable resources for future research into the evolutionary biology of Kazachstania and other yeast species (comparative genomics) as well as understanding the metabolic processes associated with alcoholic fermentation and the production of secondary ‘aromatic’ metabolites (transcriptomics, proteomics and metabolomics).en© 2023 The Authors. This is an open-access article distributed under the terms of the Creative Commons Attribution License. This article was made open access via a Publish and Read agreement between the Microbiology Society and the corresponding author’s institution.PacBio; whole genome sequencing; Kazachstania aerobia; Kazachstania servazzii; ester genes; wine aromaSaccharomycetalesSaccharomyces cerevisiaeAcetatesGenomicsJournal article10.1099/mgen.0.0010292023-06-21646678Lin, M.M.H. [0000-0001-6781-1068]Walker, M.E. [0000-0002-6934-3787]Jiranek, V. [0000-0002-9775-8963]Sumby, K.M. [0000-0002-1833-2025]