Dataset Information


Comparison between a first and a last run of industrial serial repitching

ABSTRACT: The aim of this study was to identify differently expressed genes between first and last runs of serial repitchings from four different German breweries. In the breweries the number of successive runs varied from 4 to 22. A run describes the industrial fermentation of brewery wort. By the end of fermentation the yeast slurry is cropped. These cells are reused for inoculation of another cylindro-conical vessel (CCVs). Results from eight microarrays are summarized in this study. The samples were taken from four German breweries. Microarrays were hybridized in a dye swap approach: Dye-swap 1: brewery A runs 1 vs. 22; Dye-swap 2: brewery B runs 1 vs. 5; Dye-swap 3: brewery C runs 1 vs. 4; Dye-swap 4: brewery D runs 1 vs. 8

ORGANISM(S): Saccharomyces cerevisiae  

SUBMITTER: Franziska Bühligen   Ingo Fetzer  Philipp Rüdinger  Thomas Scheper  Hauke Harms  Frank Stahl  Susann Müller 

PROVIDER: E-GEOD-45950 | ArrayExpress | 2013-10-02



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Sustainability of industrial yeast serial repitching practice studied by gene expression and correlation analysis.

Bühligen Franziska F   Rüdinger Philipp P   Fetzer Ingo I   Stahl Frank F   Scheper Thomas T   Harms Hauke H   Müller Susann S  

Journal of biotechnology 20130921 4

Bottom-fermenting Saccharomyces pastorianus strains driving brewing fermentation processes are usually reused several times. It is still unclear, whether the number of successions may have an impact on cell physiology prompting consequences for brewing quality. In this study, fermentation performance of up to twenty consecutive runs in a brewery was investigated. For each run mRNA expression levels of cellular marker molecules, which are known to correlate with metabolism, hexose transport, agin  ...[more]

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