Metabolomics,Unknown,Transcriptomics,Genomics,Proteomics

Dataset Information

RNAseq analysis of Saccharomyces cerevisiae ethanol fermentation with oxygen sparging during the fermentation phase provided by either microbubbles or regular bubbles

ABSTRACT: Microbubbles are micron-sized bubbles generated using a fluidic oscillator. They have the potential to decrease the cost of biotechnology processes through decreasing the energy required for aeration and mixing. Propagation of yeast cells showed few morphological and transcriptomic changes when cultivated with either micro bubbles or regular bubbles. This experiment was designed to see if changes could be detected in the transcriptome when cells were cultivated on microbubbles and then split into two reactors for the fermentation phase where low levels of oxygen were provided during the fermentation phase using either micro bubbles or regular bubbles

INSTRUMENT(S): Illumina HiSeq 3000

ORGANISM(S): Saccharomyces cerevisiae S288c

SUBMITTER: Joseph Webb

PROVIDER: E-MTAB-8716 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress

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Publications

A microbubble-sparged yeast propagation-fermentation process for bioethanol production.

Raghavendran Vijayendran V Webb Joseph P JP Cartron Michaël L ML Springthorpe Vicki V Larson Tony R TR Hines Michael M Mohammed Hamza H Zimmerman William B WB Poole Robert K RK Green Jeffrey J

Biotechnology for biofuels 20200608

<h4>Background</h4>Industrial biotechnology will play an increasing role in creating a more sustainable global economy. For conventional aerobic bioprocesses supplying O<sub>2</sub> can account for 15% of total production costs. Microbubbles (MBs) are micron-sized bubbles that are widely used in industry and medical imaging. Using a fluidic oscillator to generate energy-efficient MBs has the potential to decrease the costs associated with aeration. However, little is understood about the effect ...[more]

PMID: 32523617

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Project description:The yeast Dekkera bruxellensis is as ethanol tolerant as Saccharomyces cerevisiae and may be found in bottled wine. It causes the spoilage of wine, beer, cider and soft drinks. In wines, the metabolic products responsible for spoilage by Dekkera bruxellensis are mainly volatile phenols. These chemical compounds are responsible for the taints described as M-bM-^@M-^XM-bM-^@M-^XmedicinalM-bM-^@M-^YM-bM-^@M-^Y in white wines (due to vinyl phenols) and as M-bM-^@M-^XM-bM-^@M-^XleatherM-bM-^@M-^YM-bM-^@M-^Y, M-bM-^@M-^XM-bM-^@M-^Xhorse sweatM-bM-^@M-^YM-bM-^@M-^Y and M-bM-^@M-^XM-bM-^@M-^XstableM-bM-^@M-^YM-bM-^@M-^Y in red wines (due to ethyl phenols mainly 4-ethylphenol). Apart from the negative aroma nuances imparted by these yeasts, positive aromas such as M-bM-^@M-^XsmokyM-bM-^@M-^Y, M-bM-^@M-^XspicyM-bM-^@M-^Y and M-bM-^@M-^XtoffeeM-bM-^@M-^Y are also cited. Our goal was to identify the impact that the wine spoilage yeast Dekkera bruxellensis has on fermenting S. cerevisiae cells, especially on its gene expression level. To this end we co-inoculated both yeast species at the start of fermentation in a synthetic wine must, using S. cerevisiae-only fermentations without Dekkera bruxellensis as a control. All fermentations were employed in special membrane reactors (50 KDa pore size cut-off) physically separating Dekkera bruxellensis from wine yeast S. cerevisiae. Biomass separation with this membrane was done to abolish the possibility of hybridizing also D. bruxellensis probes on Agilent V2 (8x15K format) G4813 DNA microarrays designed just for S. cerevisiae ORF targets. The 50 KDa pore membrane separating both yeasts allowed the exchange of ethanol, metabolites and sugars during the fermentation. Fermentations were carried out in synthetic wine must in duplicate for both the control S. cerevisiae (strain Lalvin EC1118) and mixed fermentation. Sampling of yeast S. cerevisiae for RNA extractions were performed at 22 h of fermentation, during the exponential growth phase of S. cerevisiae, at 92 h and 144 h of fermentation, during its early and late stationary growth phase and at 187 h of fermentation, during its phase of growth decline.

Dataset Information

RNAseq analysis of Saccharomyces cerevisiae ethanol fermentation with oxygen sparging during the fermentation phase provided by either microbubbles or regular bubbles

Publications

A microbubble-sparged yeast propagation-fermentation process for bioethanol production.

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