Whole Genome Sequencing de novo Assemble and Phenotypic Profiling of Torulaspora Delbrueckii RWO3 Strain towards Industry Application

The yeast Torulaspora delbrueckii has gained its recognition in the wine, beer and baking
industries. This species has been associated with low volatile acidity, the release of sweet
compounds, colour intensity and sensory perception of wines. Here, we presented the whole
genome DNA of RWO3 strain, isolated from honey Trigona sp., at Bee Park, Ratchaburi province
in Thailand. Phylogenetic and phenotypic analysis revealed that RWO3 strain related to T. delbrueckii identity 97.76% by comparison with the sequence on GenBank database (NCBI-BLAST). Phenotypically, the T. delbrueckii strain RWO3 has investigated and discussed, due to their impact on the fermentative profile. The occurrence of strains with increased sugar tolerance up to 600 g/L glucose, fructose and sucrose can be beneficial for industrial fermentation. Subsequently, the fermentative character of the isolates with greater phenotypic was evaluated, through individual fermentations in 5% of molases at 30 °C. Ethanol production (13.93 g/L), glycerol (0.6 g/L) and organic acids compounds were produced by this strain which are analyzed
by HPLC method. The major organic compounds included oxalic acid (3.47g/L), citric acid (14.59
g/L), malic acid (19.58 g/L), succinic acid (4.17 g/L), formic acid (4.26 g/L) and acetic acid (6.57
g/L) were detected at 12, 24 and 48 h of fermentation. Our results indicated that T. delbrueckii
RWO3 strains is isolated from honey which show an efficient fermentative profile, the release of
high contents of glycerol, and a high resistance on osmotolerance.