Corrigendum: genome sequencing and comparative analysis of three hanseniaspora uvarum indigenous wine strains reveal remarkable biotechnological potential

A Corrigendum on
Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

by Guaragnella, N., Chiara, M., Capece, A., Romano, P., Pietrafesa, R., Siesto, G., et al. (2020). Front. Microbiol. 10: 3133. doi: 10. 3389/fmicb. 2019. 03133

In the original article, there was an error as the extent of knowledge on genetics and physiology of the Hanseniaspora species was not correctly identified.

A correction has been made to theDiscussionsection, paragraph 1. The corrected sentence appears below:

“ Over the last years, the beneficial contribution of non- Saccharomyces cerevisiae yeast species to wine characteristics has been recognized, making the exploitation of non-conventional yeasts as a new source of biodiversity with potential biotechnological significance ( Masneuf-Pomarede et al., 2015 ). Among these yeasts, the genus Hanseniaspora , which can play a critical role in the modulation of the wine sensory profile by increasing its complexity and organoleptic richness, is attracting a significant interest ( Fleet, 2003 ). So far, the knowledge on genetics and physiology of Hanseniaspora species remains limited, notwithstanding some recent significant studies open new perspectives in the field, revealing species-specific properties to be explored ( Langenberg et al., 2017 ; Seixas et al., 2019 ). In this context, genomics analysis may enable a correlation between genetics and useful traits, which could provide a roadmap for biotechnological exploitations ( Hittinger et al., 2015 ; Riley et al., 2016 ).”

The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.

References

Fleet, G. H. (2003). Yeast interactions and wine flavour. Int. J. Food Microbiol. 86, 11–22. doi: 10. 1016/s0168-1605(03)00245-9

Hittinger, C. T., Rokas, A., Bai, F. Y., Boekhout, T., Goncalves, P., Jeffries, T. W., et al. (2015). Genomics and the making of yeast biodiversity. Curr. Opin. Genet. Dev. 35, 100–109. doi: 10. 1016/j. gde. 2015. 10. 008

Langenberg, A. K., Bink, F. J., Wolff, L., Walter, S., von Wallbrunn, C., Grossmann, M., et al. (2017). Glycolytic functions are conserved in the genome of the wine yeast Hanseniaspora uvarum , and Pyruvate Kinase limits its capacity for alcoholic fermentation. Appl. Environ. Microbiol. 83: e001580-17. doi: 10. 1128/AEM. 01580-1517

Masneuf-Pomarede, I., Bely, M., Marullo, P., and Albertin, W. (2015). The genetics of non-conventional wine yeasts: current knowledge and future challenges. Front. Microbiol. 6: 1563. doi: 10. 3389/fmicb. 2015. 01563

Riley, R., Haridas, S., Wolfe, K. H., Lopes, M. R., Hittinger, C. T., Goker, M., et al. (2016). Comparative genomics of biotechnologically important yeasts. Proc. Natl. Acad. Sci. U. S. A. 113, 9882–9887. doi: 10. 1073/pnas. 1603941113

Seixas, I., Barbosa, C., Mendes-Faia, A., Guldener, U., Tenreiro, R., Mendes-Ferreira, A., et al. (2019). Genome sequence of the non-conventional wine yeast Hanseniaspora guilliermondii UTAD222 unveils relevant traits of this species and of the Hanseniaspora genus in the context of wine fermentation. DNA Res. 26, 67–83. doi: 10. 1093/dnares/dsy039