Transcription profiling of Saccharomyces cerevisiae commercial bakers yeast response to freeze injuries

ABSTRACT: Frozen dough baking is useful method in the modern bread-making industry. However, the fermentation activity of baker’s yeast dramatically decreased after thawing due to freeze injuries, because baker’s yeast cells contained in dough experience freeze injuries during freeze-thaw processes. Here, we performed genome-wide expression analysis to determine genetic response in baker’s yeasts under freeze-thaw condition using a DNA microarray analysis. Functional and clustering analyses in gene expression reveal that genes could be characterized by the term of freeze-thaw stress. Under short-term freeze stress (freeze treatment for 3 day), genes involved in ribosomal protein were up-regulated. Under long-term freeze stress (freeze treatment for longer than 7 day), genes involved in en

ORGANISM(S): Saccharomyces cerevisiae

SUBMITTER: Satomi Mizukami Murata 

PROVIDER: E-GEOD-8673 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress