RNAseq analysis of Saccharomyces cerevisiae ethanol fermentation with oxygen sparging during the fermentation phase provided by either microbubbles or regular bubbles
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PROVIDER: PRJEB36375 | ENA |
REPOSITORIES: ENA
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Project description: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
2020-06-30 | E-MTAB-8716 | biostudies-arrayexpress
Project description:The present work aimed to compare the transcriptome of three major ethanol-producer Saccharomyces cerevisiae strains in Brazil when fermenting sugarcane juice for fuel ethanol production. This was motivated by the reports presenting physiological and genomics differences among them, and by the attempt to identify genes that could be related to their fermentation capacity and adaptation for different industrial processes.
2012-11-27 | GSE42433 | GEO
Project description:The present work aimed to compare the transcriptome of three major ethanol-producer Saccharomyces cerevisiae strains in Brazil when fermenting sugarcane juice for fuel ethanol production. This was motivated by the reports presenting physiological and genomics differences among them, and by the attempt to identify genes that could be related to their fermentation capacity and adaptation for different industrial processes. Two-condition experiment, T0h vs. T6h fermetations assay. Biological replicates: 3 T0h replicates, 5 T6h replicates.
2012-11-27 | E-GEOD-42433 | biostudies-arrayexpress
Project description:The yeast Saccharomyces cerevisiae is well known for its high ethanol production performances. An original fermentation process that allows the yeast S. cerevisiae to produce in less than 45 h more than 150 g/l ethanol (i.e. 18.9°GL) was set up in our laboratory [1]. Under this condition, the yeast cells induce a dynamic process to adapt to increased ethanol concentration by a mechanism that is likely different to the stress response triggered by sudden ethanol addition to exponentially growing cells [2]. Kinetic analysis of the growth curve identified two main phases: a growth phase that ended up at 90 g/l ethanol and then an uncoupling phase during which non-growing cells kept producing ethanol. This latter phase is also characterized with an increased loss of viability. In order to investigate on a genome scale the expression changes occurring during this process, gene expression was quantified using DNA chips technology at six different time-points during fed-batch fermentation. [1] Alfenore et al, Appl. Microbiol. Biotechnol. 60 : 67-72, 2002. [2] Alexandre H. et al., FEBS Lett. 498(1) : 98-103, 2001.
2009-09-01 | GSE15493 | GEO
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
Project description:Transcriptome of Kluyveromyces marxianus during ethanol fermentation
| PRJEB25926 | ENA
Project description:2G ethanol industrial-scale fermentation metagenome Raw sequence reads
| PRJNA667549 | ENA
Project description:We have previously shown that fed-batch processes with the longest uncoupling phase (ethanol adapted) were characterized by induction of storage carbohydrates, a metabolic event typical of yeast cells experiencing nutrient limitation, at the onset of this phase, whereas this metabolic event was not seen in processes with a short uncoupling phase (ethanol non adapted culture). Taken together, our results suggested that reproducible high bioethanol performance in aerated fed-batch process may be linked to the ability of yeast cells to impede ethanol toxicity by triggering a metabolic remodelling reminiscent to that of cells entering a quiescent G0/G1 state. The aim of this study was to search for genes implicated in the induction an ethanol adapted culture vs ethanol non-adapted culture. We measure the changes in the gene expression of Ethanol adapted culture (Test : fermentation I in ref 17005001[PMID]) and Ethanol non-adapted (reference : Fermentation II in ref 17005001[PMID]) at the same ethanol concentration of 60 g/l and the same growth rate of the cells (0,14 h-1 :Test) and (0,13 h-1 : reference) to reduce the risk of observing secondary effects due to growth and ethanol stress. For each sample, total RNAs from one yeast culture (no biological replicate) were extracted four times (technical replicates -extract). For labelling, we employed a dye-switch (dCTP-Cy3 and dCTP-Cy5) repeated 2 times and hybridized cDNA on four independent microarrays, given rise to eight data value per gene (each gene is duplicate on the slide).
2009-08-31 | E-GEOD-15321 | biostudies-arrayexpress
Project description:More than 5 g/L ethanol was detected at 84 h in the late-exponential phase with 0.1 MPa at pH 6.0 in the batch fermentation of C. ljungdahlii grown autotrophically. Interestingly, ethanol started to be reassimilated in the stationary phase. In order to understand the metabolic flux of ethanol, comparative transcriptome between exponential and stationary phases were performed.
2022-07-26 | E-MTAB-7753 | biostudies-arrayexpress
Project description:The yeast Saccharomyces cerevisiae is well known for its high ethanol production performances. An original fermentation process that allows the yeast S. cerevisiae to produce in less than 45 h more than 150 g/l ethanol (i.e. 18.9°GL) was set up in our laboratory [1]. Under this condition, the yeast cells induce a dynamic process to adapt to increased ethanol concentration by a mechanism that is likely different to the stress response triggered by sudden ethanol addition to exponentially growing cells [2]. Kinetic analysis of the growth curve identified two main phases: a growth phase that ended up at 90 g/l ethanol and then an uncoupling phase during which non-growing cells kept producing ethanol. This latter phase is also characterized with an increased loss of viability. In order to investigate on a genome scale the expression changes occurring during this process, gene expression was quantified using DNA chips technology at six different time-points during fed-batch fermentation. [1] Alfenore et al, Appl. Microbiol. Biotechnol. 60 : 67-72, 2002. [2] Alexandre H. et al., FEBS Lett. 498(1) : 98-103, 2001. We measure the changes in the gene expression of ethanol stressed culture at five different time-points during fed-batch fermentation compared to a common reference consisting of exponentially growing yeast cells ( sample number 1 : growing cells ; low ethanol concentration of 17 g/l ; specific growth rate of 0.3 h-1) . The sets corresponded to sample number 2 : growing cells/ethanol concentration of 60 g/l ; sample number 3 : before growth arrest/ethanol concentration of 90 g/l ; sample number 4 : growth arrest/ethanol concentration of 95 g/l ; sample number 5 : 1 hour after growth arrest/ethanol concentration of 100 g/l and sample number 6 : uncoupling phase/ethanol concentration of 125 g/l. For each sample, total RNAs from one yeast culture (no biological replicate) were extracted three times (technical replicates -extract). For labelling, we labelled the common reference with dCTP-Cy5 and labelled the sample with dCTP-Cy3 and hybridized cDNA on three independent microarrays, given rise to six data value per gene (each gene is duplicate in the slide).
2009-09-01 | E-GEOD-15493 | biostudies-arrayexpress