Ontology highlight
ABSTRACT:
PROVIDER: PRJNA1251027 | ENA |
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| SRR33141221_1.fastq.gz | Fastqsanger.gz | |||
| SRR33141221_2.fastq.gz | Fastqsanger.gz | |||
| SRR33141222_1.fastq.gz | Fastqsanger.gz | |||
| SRR33141222_2.fastq.gz | Fastqsanger.gz | |||
| SRR33141223_1.fastq.gz | Fastqsanger.gz |
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Project description:Commercial brewing yeast strains are exposed to a number of potential stresses including oxidative stress. The aim of this investigation was to measure the physiological and transcriptional changes of yeast cells during full-scale industrial brewing processes with a view to determining the environmental factors influencing the cellâs oxidative stress response. Cellular antioxidant levels were monitored throughout an industrial propagation and fermentation and microarray analysis was employed to determine transcriptional changes in antioxidant-encoding and other stress response genes. The greatest increase in cellular antioxidants and transcription of antioxidant-encoding genes occurred as the rapidly fermentable sugars glucose and fructose were depleted from the growth medium (wort) and the cell population entered the stationary phase. The data suggest that, contrary to expectation, the oxidative stress response is not influenced by changes in the dissolved oxygen concentration of wort but is initiated as part of a general stress response to growth-limiting conditions, even in the absence of oxygen. A mechanism is proposed to explain the changes in antioxidant response observed in yeast during anaerobic fermentation. The results suggest that the yeast cell does not experience oxidative stress, per se, during industrial brewery handling. This information may be taken into consideration when setting parameters for industrial brewery fermentation. Experimenter name: Brian Gibson; Experimenter phone: +44 (0)1159516214 Experiment Overall Design: 17 samples were used in this experiment
2008-06-16 | E-GEOD-9423 | biostudies-arrayexpress
Project description:Commercial brewing yeast strains are exposed to a number of potential stresses including oxidative stress. The aim of this investigation was to measure the physiological and transcriptional changes of yeast cells during full-scale industrial brewing processes with a view to determining the environmental factors influencing the cell’s oxidative stress response. Cellular antioxidant levels were monitored throughout an industrial propagation and fermentation and microarray analysis was employed to determine transcriptional changes in antioxidant-encoding and other stress response genes. The greatest increase in cellular antioxidants and transcription of antioxidant-encoding genes occurred as the rapidly fermentable sugars glucose and fructose were depleted from the growth medium (wort) and the cell population entered the stationary phase. The data suggest that, contrary to expectation, the oxidative stress response is not influenced by changes in the dissolved oxygen concentration of wort but is initiated as part of a general stress response to growth-limiting conditions, even in the absence of oxygen. A mechanism is proposed to explain the changes in antioxidant response observed in yeast during anaerobic fermentation. The results suggest that the yeast cell does not experience oxidative stress, per se, during industrial brewery handling. This information may be taken into consideration when setting parameters for industrial brewery fermentation. Experimenter name: Brian Gibson Experimenter phone: +44 (0)1159516214 Keywords: time_series_design; fermentation
2008-04-23 | GSE9423 | GEO
Project description:The fermentable carbohydrate composition of wort and the manner in which it is utilised by yeast during brewery fermentation has a direct influence on fermentation efficiency and quality of the finished product. In this study the response of a brewing yeast strain to changes in wort fermentable carbohydrate concentration and composition during full-scale (3275 hL) brewery fermentation was investigated by measuring transcriptome changes with the aid of oligonucleotide based DNA arrays. Up to 90% of the detectable genes showed a significant (P ≤ 0.05) differential expression pattern during fermentation and the majority of these genes showed either transient or prolonged peaks in expression following the exhaustion of the monosaccharides glucose and fructose from the wort. Those which did not display this apparent carbon catabolite derepression response were mainly those genes involved in cytokinesis and cell budding, which had higher expression values during active growth of cells. Transcriptional activity of many genes was consistent with their known responses to glucose de/repression under laboratory conditions, despite the presence of di- and trisaccharide sugars in the wort. Experimenter name: Katherine Smart; Experimenter phone: 0044-1159516214; Experimenter address: School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire; Experimenter zip/postal_code: LE12 5RD; Experimenter country: England Experiment Overall Design: 14 samples were used in this experiment
2008-06-18 | E-GEOD-10205 | biostudies-arrayexpress
Project description:The fermentable carbohydrate composition of wort and the manner in which it is utilised by yeast during brewery fermentation has a direct influence on fermentation efficiency and quality of the finished product. In this study the response of a brewing yeast strain to changes in wort fermentable carbohydrate concentration and composition during full-scale (3275 hL) brewery fermentation was investigated by measuring transcriptome changes with the aid of oligonucleotide based DNA arrays. Up to 90% of the detectable genes showed a significant (P ≤ 0.05) differential expression pattern during fermentation and the majority of these genes showed either transient or prolonged peaks in expression following the exhaustion of the monosaccharides glucose and fructose from the wort. Those which did not display this apparent carbon catabolite derepression response were mainly those genes involved in cytokinesis and cell budding, which had higher expression values during active growth of cells. Transcriptional activity of many genes was consistent with their known responses to glucose de/repression under laboratory conditions, despite the presence of di- and trisaccharide sugars in the wort. Experimenter name: Katherine Smart Experimenter phone: 0044-1159516214 Experimenter address: School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire Experimenter zip/postal_code: LE12 5RD Experimenter country: England Keywords: time series design
2008-06-09 | GSE10205 | 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: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:The present study aimed to establish an early model of the malting barley transcriptome, which describes the expression of genes and their ontologies, identify the period during malting with the largest dynamic shift in gene expression for future investigation, and to determine the expression patterns of all starch degrading enzyme genes relevant to the malting and brewing industry. Large dynamic increases in gene expression occurred early in malting with differential expressed genes enriched for cell wall and starch hydrolasesamongst many malting related categories. Twenty-five of forty starch degrading enzyme genes were differentially expressed in the malting barley transcriptome including eleven α-amylase genes, six β-amylase genes, three α-glucosidase genes, and all five starch debranching enzyme genes. Four new or novel α-amylase genes, one β-amylase gene (Bmy3), three α-glucosidase genes, and two isoamylase genes had appreciable expression that requires further exploration into their potential relevance to the malting and brewing industry.
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Project description:Changes in gene expression during adaptation to abiotic stress conditions in the barley roots.
2005-08-01 | E-MEXP-301 | biostudies-arrayexpress