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Recovered Fermentation

ABSTRACT: Gene expression analysis of a time course experiment of a synthetic must (nitrogen-poor) fermentation by a natural wine yeast, supplemented at 72 hours with 200 mg/l of nitrogen Keywords: Time course

ORGANISM(S): Saccharomyces cerevisiae

PROVIDER: GSE5837 | GEO | 2006/09/15

SECONDARY ACCESSION(S): PRJNA104393

REPOSITORIES: GEO

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Normal, sluggish and recovered fermentation

2006-09-15 | GSE5842 | GEO

Normal, sluggish and recovered fermentation

Project description:Gene expression analysis of time course experiment of [1] a synthetic must (nitrogen-rich) fermentation by a natural wine yeast; [2] a synthetic must (nitrogen-poor) fermentation by a natural wine yeast; and [3] a synthetic must (nitrogen-poor) fermentation by a natural wine yeast, supplemented at 72 hours with 200 mg/l of nitrogen. This SuperSeries is composed of the following subset Series: GSE5835: Normal Fermentation GSE5836: Sluggish Fermentation GSE5837: Recovered Fermentation Keywords: SuperSeries Refer to individual Series, and to genomic hybridization of the individual membranes used for normalizing single samples.

2010-07-01 | E-GEOD-5842 | biostudies-arrayexpress

Recovered Fermentation

Project description:Gene expression analysis of a time course experiment of a synthetic must (nitrogen-poor) fermentation by a natural wine yeast, supplemented at 72 hours with 200 mg/l of nitrogen Three replicates of five time points taken at 24, 48, 80, 96 and 144 hours after yeast inoculation. Time points 24 and 48 hours are common to Sluggish fermentation. Time points at 80, 96 and 144 hours are exclusive of this experiment.

2010-07-01 | E-GEOD-5837 | biostudies-arrayexpress

Sluggish Fermentation

Project description:Gene expression analysis of a time course experiment of a synthetic must (nitrogen-poor) fermentation by a natural wine yeast. Keywords: Time course

2006-09-15 | GSE5836 | GEO

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Project description:Gene expression analysis of a time course experiment of a synthetic must (nitrogen-rich) fermentation by a natural wine yeast. Keywords: Time course

2006-09-15 | GSE5835 | GEO

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Project description:Gene expression analysis of a time course experiment of a synthetic must (nitrogen-rich) fermentation by a natural wine yeast. Three replicates of three time points taken at 24, 48 and 96 hours after yeast inoculation

2010-07-01 | E-GEOD-5835 | biostudies-arrayexpress

Sluggish Fermentation

Project description:Gene expression analysis of a time course experiment of a synthetic must (nitrogen-poor) fermentation by a natural wine yeast. Three replicates of five time points taken at 24, 48, 80, 96 and 144 hours after yeast inoculation

2010-07-01 | E-GEOD-5836 | biostudies-arrayexpress

Transcriptomic profiling of wine yeast strains during colombar fermentation

Project description:Comparative gene expression analysis of two wine yeast strains at three time points (days 2, 5 and 14) during fermentation of colombar must. In our study we conducted parallel fermentations with the VIN13 and BM45 wine yeast strains in two different media, namely MS300 (syntheticmust) and Colombar must. The intersection of transcriptome datasets from both MS300 (simulated wine must;GSE11651) and Colombar fermentations should help to delineate relevant and ‘noisy’ changes in gene expression in response to experimental factors such as fermentation stage and strain identity.

2009-05-01 | GSE13695 | GEO

The response of Saccharomyces cerevisiae to stress throughout a 15-day wine fermentation

Project description:We used genome-wide expression analyses to study the response of Saccharomyces cerevisiae to stress throughout a 15-day wine fermentation. Forty percent of the yeast genome significantly changed expression levels to mediate long-term adaptation to an environment in which ethanol is both a stressor and a carbon source. Within this set, we identify a group of 223 genes, designated as the Fermentation Stress Response (FSR), that are dramatically and permanently induced; FSR genes exhibited changes ranging from four-to eighty-fold. The FSR is novel; 62% of the genes involved have not been implicated in global stress responses and 28% of the genes have no functional annotation. Genes involved in respiratory metabolism and gluconeogenesis were expressed during fermentation despite the presence of high concentrations of glucose. Ethanol, rather than nutrient depletion, was responsible for entry of yeast cells into stationary phase. Ethanol seems to regulate yeast metabolism through hitherto undiscovered regulatory networks during wine fermentation. Keywords: time course, stress response, fermentation

2008-04-17 | GSE8536 | GEO

Transcriptomic analysis of Clostridium acetobutylicum biofilm cells in repeated-batch fermentation

Project description:Previously, we performed DNA array-based transcriptomic analysis of Clostridium acetobutylicum biofilm adsorbed onto fibrous matrix in batch fermentation. Here, to further shed light on the transcriptomic modulation of maturing Clostridium acetobutylicum biofilm, we performed the DNA array-based transcriptomic analysis in repeated-batch fermentation. Significant time course changes in expression levels were observed for the genes involved in amino acid metabolism, oligopeptide ABC transporter, nitrogen fixation, and various other processes.

2015-09-09 | GSE72765 | GEO

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