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Saccharomyces cerevisiae bottom of the fermentor vs. fermentation

ABSTRACT: The main objective was to identify genes regulated during different stages of fermentation: bottom of the fermentor, feeding and the fermentation stage. The experiment was further validated by microbiological assays.

ORGANISM(S): Saccharomyces cerevisiae

PROVIDER: GSE26618 | GEO | 2011/01/14

SECONDARY ACCESSION(S): PRJNA142203

REPOSITORIES: GEO

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Saccharomyces cerevisiae bottom of the fermentor vs. fermentation

Project description:The main objective was to identify genes regulated during different stages of fermentation: bottom of the fermentor, feeding and the fermentation stage. The experiment was further validated by microbiological assays. The control refers to the bottom of the fermentor. For analysis, fermentation was compared to the control for two strains: CAT and PE-2.

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Project description:This SuperSeries is composed of the SubSeries listed below.

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Project description:Second fermentation in a bottle supposes such specific conditions that undergo yeasts to a set of stress situations like high ethanol, low nitrogen, low pH or sub-optimal temperature. Also, yeast have to grow until 1 or 2 generations and ferment all sugar available while they resist increasing CO2 pressure produced along with fermentation. Because of this, yeast for second fermentation must be selected depending on different technological criteria such as resistance to ethanol, pressure, high flocculation capacity, and good autolytic and foaming properties. All of these stress factors appear sequentially or simultaneously, and their superposition could amplify their inhibitory effects over yeast growth. Considering all of the above, it has supposed interesting to characterize the adaptive response of commercial yeast strain EC1118 during second-fermentation experiments under oenological/industrial conditions by transcriptomic profiling. We have pointed ethanol as the most relevant environmental condition in the induction of genes involved in respiratory metabolism, oxidative stress, autophagy, vacuolar and peroxisomal function, after comparison between time-course transcriptomic analysis in alcoholic fermentation and transcriptomic profiling in second fermentation. Other examples of parallelism include overexpression of cellular homeostasis and sugar metabolism genes. Finally, this study brings out the role of low-temperature on yeast physiology during second-fermentation.

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