Project description:WT strains were transformed with a control TAP plasmid, plasmid containing the Hsp70 chaperones Ssz1 containing a mutation in S295F, or J-domain containing protein Zuo1 amino acids 365-433 with the S427G mutation. These mutations are known to enhance the induction of the pleiotropic drug resistance pathway.
Project description:WT strains were transformed with a control TAP plasmid, plasmid containing the Hsp70 chaperones Ssz1 containing a mutation in S295F, or J-domain containing protein Zuo1 amino acids 365-433 with the S427G mutation. These mutations are known to enhance the induction of the pleiotropic drug resistance pathway. RNA from three biological replicates were pooled and analyzed by Nimblegen array.
Project description:In this study, we characterize the protein uptake and degradation pathways of S. cerevisiae to better understand its impact on protein secretion titers. We do find that S. cerevisiae can consume significant (g/L) quantities of whole proteins. Characterizing the systems with metabolomics and transcriptomics, we identify metabolic and regulatory markers that are consistent with uptake of whole proteins by endocytosis, followed by intracellular degradation and catabolism of substituent amino acids. Uptake and degradation of recombinant protein products may be common in S. cerevisiae protein secretion systems, and the current data should help formulate strategies to mitigate product loss.
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.
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
Project description:In this study, we characterize the protein uptake and degradation pathways of S. cerevisiae to better understand its impact on protein secretion titers. We do find that S. cerevisiae can consume significant (g/L) quantities of whole proteins. Characterizing the systems with metabolomics and transcriptomics, we identify metabolic and regulatory markers that are consistent with uptake of whole proteins by endocytosis, followed by intracellular degradation and catabolism of substituent amino acids. Uptake and degradation of recombinant protein products may be common in S. cerevisiae protein secretion systems, and the current data should help formulate strategies to mitigate product loss. Saccharomyces cerevisiae strains at different cultivation conditions were selected at early glucose phase in batch fermentations for RNA extraction and hybridization on Affymetrix microarrays. Biological triplicates were applied, and strains growing at normal conditions (with no BSA supplemented) were used as the control strain.
Project description:Industrial bioethanol production may involve a low pH environment,improving the tolerance of S. cerevisiae to a low pH environment caused by inorganic acids may be of industrial importance to control bacterial contamination, increase ethanol yield and reduce production cost. Through analysis the transcriptomic data of Saccharomyces cerevisiae with different ploidy under low pH stress, we hope to find the tolerance mechanism of Saccharomyces cerevisiae to low pH.
Project description:K.marxianus and S. cerevisiae differed by their consumption of some amino acids and the production of aroma compounds (especially higher alcohols). To complete this phenotypic observation, RNA sequencing experiment was performed. Two samples were realized: at 6h of fermentation corresponding to lag phase and at the time of half of the maximal population was reached (20h for S. cerevisiae and 36h for K. marxianus). Thanks to this analyse, we can understand what regulations explain the differences between these two strains.
Project description:Raw expression values (CHP data) for transcriptional profiling of the response of Saccharomyces cerevisiae to challenges with various weak organic acids Keywords: response to weak organic acids
