Transcription profiling of lager brewing yeast strain during industrial propagation and fermentation

ABSTRACT: Commercial brewing yeast strains are exposed to a number of potential stresses including oxidative stress. The aim of this investigation was to measure the physiological and transcriptional changes of yeast cells during full-scale industrial brewing processes with a view to determining the environmental factors influencing the cell’s oxidative stress response. Cellular antioxidant levels were monitored throughout an industrial propagation and fermentation and microarray analysis was employed to determine transcriptional changes in antioxidant-encoding and other stress response genes. The greatest increase in cellular antioxidants and transcription of antioxidant-encoding genes occurred as the rapidly fermentable sugars glucose and fructose were depleted from the growth medium (wort) and

ORGANISM(S): Saccharomyces cerevisiae

SUBMITTER: Katherine Smart 

PROVIDER: E-GEOD-9423 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress