TABLE 1.
S. cerevisiae strains used in this study
| Strain | Strain bank number | Country/region | Source | Sporulation, % | Ploidy |
|---|---|---|---|---|---|
| F1 | CGMCC 2.2 | China | Beer yeast, top fermentation | 40.4 | Diploid |
| F4 | CGMCC 2.69 | Spain | Spanish Rolling wine yeast | 5.8 | Diploid |
| F5 | CGMCC 2.126 | China | Sake yeast | 0 | Diploid |
| F6 | CGMCC 2.168 | United Kingdom | Edible yeast | 46.9 | Diploid |
| F7 | CGMCC 2.185 | China | Fruit wine yeast | 0 | Diploid |
| F8 | CGMCC 2.200 | China | Top-fermenting beer yeast | 0 | Diploid |
| F9 | CGMCC 2.345 | China | Ergosterol production | 59.8 | Triploid |
| F10 | CGMCC 2.394 | Russia | Champagne yeast | 0 | Diploid |
| F11 | CGMCC 2.411 | China | Wine yeast | 15.6 | Diploid |
| F12 | CGMCC 2.427 | China | Alcohol using cane molasses | 25.2 | Diploid |
| F13 | CGMCC 2.453 | China | Awamori yeast | 22.6 | Triploid |
| F14 | CGMCC 2.476 | China | Dye factory | 2.8 | Diploid |
| F16 | CGMCC 2.529 | Poland | Alcohol using beet molasses | 32.1 | Triploid |
| F17 | CGMCC 2.536 | Russia | Alcohol using wood hydrolysate | 33.7 | Diploid |
| F18 | CGMCC 2.54 | China | Baijiu | 0 | Triploid |
| F19 | CGMCC 2.548 | Germany | Fermentation chemical factory | 22.6 | Diploid |
| F21 | CGMCC 2.593 | China | Alcohol using beet molasses | 51.2 | Diploid |
| F23 | CGMCC 2.631 | Germany | Bread | 37.3 | Triploid |
| F25 | CGMCC 2.745 | China | Liquor medicinal | 55.9 | Diploid |
| F26 | CGMCC 2.773 | China | White koji | 71.6 | Diploid |
| F29 | CGMCC 2.1042 | China | Feed yeast | 31.3 | Diploid |
| F30 | CGMCC 2.119 | China | Alcohol using cane molasses | 93.3 | Triploid |
| F31 | CGMCC 2.1407 | Japan | Sake | 0 | Diploid |
| F32 | CGMCC 2.1416 | United States | Red Star ADY | 8.1 | Diploid |
| F33 | CGMCC 2.1417 | Australia | Active dry yeast | 69.6 | Triploid |
| F34 | CGMCC 2.1423 | Japan | Bread yeast | 0 | Triploid |
| F35 | CGMCC 2.1425 | Japan | Lager yeast | 0 | Diploid |
| F36 | CGMCC 2.1426 | Japan | Whisky yeast | 10.1 | Triploid |
| F37 | CGMCC 2.1427 | Japan | Baijiu | 98 | Triploid |
| F38 | CGMCC 2.1429 | Japan | Alcohol yeast | 64.3 | Triploid |
| F39 | CGMCC 2.145 | China | Beer yeast | 0 | Diploid |
| F41 | CGMCC 2.1527 | China | Acid-resistant fruit wine yeast | 10.1 | Diploid |
| F44 | CGMCC 2.1554 | China | Inositol and pyridoxamine detection | 0 | Diploid |
| F46 | CGMCC 2.1639 | China | Huangjiu brewing yeast | 9.7 | Diploid |
| F49 | CGMCC 2.3095 | China | River water | 66.7 | Diploid |
| F55 | CGMCC 2.3854 | China | Apple | 39.6 | Tetraploid |
| F58 | CGMCC 2.3973 | China | Oral cavity | 42..2 | Diploid |
| SC1 | This study | China | Maotai liquor mash | 9 | Diploid |
| YJS329 | (23) | China | Bioethanol yeast | 32.7 | Diploid |
| NY1308 | (21) | China | Bioethanol yeast | 27.3 | Diploid |
| NY1300 | CICC 1300 | China | Bioethanol yeast | 49.6 | Triploid |