Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.

ABSTRACT: The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expression of glucose-regulated genes changes dramatically, and the osmotic stress response is activated. The middle fermentation phase is characterized by the induction of genes involved in amino acid metabolism.

SUBMITTER: Aslankoohi E 

PROVIDER: S-EPMC3837736 | biostudies-literature | 2013 Dec

REPOSITORIES: biostudies-literature