IMM Beer Sequencing
Ontology highlight
ABSTRACT:
PROVIDER: PRJEB78950 | ENA |
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| ERR13489169_1.fastq.gz | Fastqsanger.gz | |||
| ERR13489169_2.fastq.gz | Fastqsanger.gz | |||
| ERR13489170_1.fastq.gz | Fastqsanger.gz | |||
| ERR13489170_2.fastq.gz | Fastqsanger.gz | |||
| ERR13489171_1.fastq.gz | Fastqsanger.gz |
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Project description:The dynamics of the Saccharomyces carlsbergensis brewing yeast transcriptome during a production scale lager beer fermentation. The transcriptome of a lager brewing yeast (Saccharomyces carlsbergensis, syn. of S. pastorianus), was analysed at 12 different time points spanning a production-scale lager beer fermentation. Generally, the average expression rapidly increased and had a maximum value on day 2, then decreased as the sugar got consumed. Especially genes involved in protein and lipid biosynthesis or glycolysis were highly expressed during the beginning of the fermentation. Similarities as well as significant differences in expression profiles could be observed when comparing to a previous transcriptome analysis of a laboratory yeast grown in YPD. The regional distribution of various expression levels on the chromosomes appeared to be random or near-random and no reduction in expression near telomeres was observed. Keywords: time-course
2002-09-09 | GSE79 | GEO
Project description:The dynamics of the Saccharomyces carlsbergensis brewing yeast transcriptome during a production scale lager beer fermentation. The transcriptome of a lager brewing yeast (Saccharomyces carlsbergensis, syn. of S. pastorianus), was analysed at 12 different time points spanning a production-scale lager beer fermentation. Generally, the average expression rapidly increased and had a maximum value on day 2, then decreased as the sugar got consumed. Especially genes involved in protein and lipid biosynthesis or glycolysis were highly expressed during the beginning of the fermentation. Similarities as well as significant differences in expression profiles could be observed when comparing to a previous transcriptome analysis of a laboratory yeast grown in YPD. The regional distribution of various expression levels on the chromosomes appeared to be random or near-random and no reduction in expression near telomeres was observed.
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Project description:hop pellets, beer Targeted loci environmental
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Project description:Identification and Quantification of proteins and glycoproteins in beer measured by DDA and SWATH-MS.
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Project description:A prototype oligonucleotide microarray was designed to detect and identify viable bacterial species with the potential to grow of common beer spoilage microorganisms from the genera Lactobacillus, Megasphaera, Pediococcus and Pectinatus. Probes targeted the intergenic spacer regions (ISR) between 16S and 23S rRNA, which were amplified in a combination of reverse transcriptase (RT) and polymerase chain reaction (PCR) prior to hybridization. This method allows the detection and discrimination of single bacterial species in a complex sample. Furthermore, microarrays using oligonucleotide probes targeting the ISR allow the distinction between viable bacteria with the potential to grow and non-growing bacteria. The results demonstrate the feasibility of oligonucleotide microarrays as a contamination control in food industry for the detection and identification of spoilage microorganisms within mixed population. Keywords: microarray, oligonucleotide, species-specific, detection, beer spoilage bacteria
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Project description:Microbial ecosystems present on the interior surfaces of wooden barrels used for lambic beer production
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Project description:Identification and relative quantification of proteins present in the mash and boil (soluble fraction) of the beer brewing process measured by SWATH-MS.
2018-06-19 | PXD010013 | Pride
Project description:Beer is one of the oldest and most widely consumed beverages in the world. It contains a complex mixture of proteins from several organisms including plants (barley, hops, rice, wheat) and yeast, depending on the beer. It has been argued that fermentation of grains was responsible for our shift away from being a hunter-gatherer society, leading to social and technological advancements over thousands of years, including mass spec-based proteomics. The Proteomics Research Group (PRG) in the Association of Biomolecular Resource Facilities brought together an international consortium of proteomics laboratories (69 laboratories from 33 countries) to perform beer proteomics. An aliquot of specially brewed beer from the UC Davis Brewing Program was sent to 52 labs, and participants were encouraged to also use a widely available commercial beer (Heineken) and any other beer. Of the 69 laboratories that signed up for the study, 35 returned data. Of these, 32 analyzed the PRG Beer and 17 analyzed Heineken (14 analyzed both). When shipping of the PRG Beer was prohibitive, participants were encouraged to use Heineken due to its global availability and perceived quality control. Participants were also encouraged to analyze other beers of their choosing, and 79 other beers were analyzed. In total there were 357 beer injections on 13 different types of mass spectrometers around the world. In addition to helping connect scientists in trying times, we have also demonstrated the utility of multi-center studies with accessible materials.
| MSV000088080 | MassIVE