Saccharomyces pastorianus
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ABSTRACT:
PROVIDER: PRJNA115331 | ENA |
REPOSITORIES: ENA
Similar Datasets
Project description:The aim of this study was to determine the transcriptomic response of Saccharomyces pastorianus to environmental change during brewery propagation. Utilization of amino acids and fermentable carbohydrates during full-scale brewery propagation was compared to the simultaneous changes occurring in the yeast transcriptome. Transcription profiles were observed to fall within one of four different groups and the greatest changes were observed to occur within the first eight hours following inoculation. Nutrient uptake was at its greatest during this period and many genes involved in the utilization of amino acids and carbohydrates were activated. There was also a significant derepression response following monosaccharide exhaustion. A number of stress response genes were activated following inoculation, indicating a possible osmotic stress response. Nutrient limitation did not appear to initiate a significant stress response, but did activate genes involved in pseudohyphal growth and meiosis, despite the fact that neither biological process occurs in the strain utilized. The first hours after inoculation into propagation wort are particularly active with respect to nutrient utilization and transcriptional change. It is likely that this period is particularly stressful for the yeast cells though there is no evidence of viability loss and it may be concluded that the yeast cell can cope with this level of stress, possibly aided by the dynamic response of the transcriptome. Keywords: amino acid, brewing, carbohydrate, microarray, propagation, transcription, yeast GeneChip analyses were performed to determine the transcriptomic response of Saccharomyces pastorianus to environmental change during brewery propagation. Triplicate samples were taken immediately after inoculation and at intervals 4h, 8h, and 30h.
2009-06-02 | E-GEOD-16376 | biostudies-arrayexpress
Project description:During fermentation Saccharomyces yeast produces various aroma-active metabolites determining the different characteristics of aroma and taste in fermented beverages. Amino acid utilization by yeast during brewer´s wort fermentation is seen as linked to flavour profile. To better understand the relationship between the biosynthesis of aroma relevant metabolites and the importance of amino acids, DNA microarrays were performed for Saccharomyces cerevisiae strain S81 and Saccharomyces pastorianus var. carlsbergensis strain S23, respectively. Thereby, changes in transcription of genes were measured, which are associated with amino acid assimilation and its derived aroma-active compounds during fermentation.
2013-09-11 | GSE50728 | GEO
Project description:The aim of this study was to determine the transcriptomic response of Saccharomyces pastorianus to environmental change during brewery propagation. Utilization of amino acids and fermentable carbohydrates during full-scale brewery propagation was compared to the simultaneous changes occurring in the yeast transcriptome. Transcription profiles were observed to fall within one of four different groups and the greatest changes were observed to occur within the first eight hours following inoculation. Nutrient uptake was at its greatest during this period and many genes involved in the utilization of amino acids and carbohydrates were activated. There was also a significant derepression response following monosaccharide exhaustion. A number of stress response genes were activated following inoculation, indicating a possible osmotic stress response. Nutrient limitation did not appear to initiate a significant stress response, but did activate genes involved in pseudohyphal growth and meiosis, despite the fact that neither biological process occurs in the strain utilized. The first hours after inoculation into propagation wort are particularly active with respect to nutrient utilization and transcriptional change. It is likely that this period is particularly stressful for the yeast cells though there is no evidence of viability loss and it may be concluded that the yeast cell can cope with this level of stress, possibly aided by the dynamic response of the transcriptome. Keywords: amino acid, brewing, carbohydrate, microarray, propagation, transcription, yeast
2009-06-02 | GSE16376 | GEO
Project description:During fermentation Saccharomyces yeast produces various aroma-active metabolites determining the different characteristics of aroma and taste in fermented beverages. Amino acid utilization by yeast during brewer´s wort fermentation is seen as linked to flavour profile. To better understand the relationship between the biosynthesis of aroma relevant metabolites and the importance of amino acids, DNA microarrays were performed for Saccharomyces cerevisiae strain S81 and Saccharomyces pastorianus var. carlsbergensis strain S23, respectively. Thereby, changes in transcription of genes were measured, which are associated with amino acid assimilation and its derived aroma-active compounds during fermentation. 48 samples were used in this experiment
2013-09-11 | E-GEOD-50728 | biostudies-arrayexpress
Project description:Comparison between all runs of a serial repitching in brewery B
| PRJNA227747 | ENA
Project description:Comparison between all runs of a serial repitching in brewery A
| PRJNA227744 | ENA
Project description:Saccharomyces pastorianus is the yeast used to make lager beer; it is known to be an interspecific hybrid formed by the fusion between S. cerevisiae and S. bayanus genomes. This data set queries 17 S. pastorianus strains, collected at various times over the last 125 years from various breweries located in different geographical locations, which were obtained from CBS and DBVPG culture collections. The data in this set represent array-CGH experiments performed with these strains, using "2-species" custom Agilent arrays (the "2-species" arrays contain probes spaced every ~2 kb across the whole genomes of both S. cerevisiae and S. bayanus; the probes are unique and specific for each genome). The data set also contains 3 self-self hybridizations (S. cerevisiae + S. bayanus DNA mixed together in equimolar amounts, then labeled green or red in separate reactions, then hybridized to the "2-species" arrays) used for normalization in CGH-Miner analysis. A strain or line experiment design type assays differences between multiple strains, cultivars, serovars, isolates, lines from organisms of a single species.
2008-07-23 | GSE12177 | GEO