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MetabolomicsLipidomic and Metabolomic Changes in Commercial Brewing Strains of Saccharomyces cerevisiae to QSM 2-Phenylethanol

Commercially relevant Saccharomyces cerevisiae strains were cultivated under nitrogen-limiting (SLAD) and nitrogen-sufficient (SHAD) conditions, some supplemented with 200 μM of the aromatic alcohol 2-phenylethanol. After incubation at 24 °C for 72 h, cells were harvested from each condition and ...

2025-03-14 | MTBLS11283 | MetaboLights
ProteomicsTracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry
Gluten-containing grains cause adverse health effects in individuals with celiac disease. Fermentation of these grains results in gluten-derived polypeptides with largely uncharacterized sizes and sequences, which may still trigger an immune response. This research used N-terminal labeling mass spec...
ORGANISM(S): Triticum aestivum (Wheat) Hordeum vulgare (Barley) Saccharomyces cerevisiae (Baker's yeast) 
2021-07-23 | PXD023482 | Pride
Barley Gliadin Brewing Gluten Celiac disease Beer Wheat 
GenomicsIrish Brewing Yeast
Irish Brewing Yeast
PRJEB62101 | ENA
ProteomicsBeer brewing SWATH-MS proteomics
Identification and relative quantification of proteins present in the mash and boil (soluble fraction) of the beer brewing process measured by SWATH-MS.
ORGANISM(S): Hordeum vulgare (Barley) 
2018-06-19 | PXD010013 | Pride
Brewing Swath ms Proteomics Protein stability Beer 
ProteomicsMicro-mash brewing SWATH-MS proteomics
Identification and relative quantification of proteins present in a micro-scale controlled mash and boil (soluble fraction) of the beer brewing process measured by SWATH-MS.
ORGANISM(S): Hordeum vulgare (Barley) 
2019-06-20 | PXD013177 | Pride
Beer Mashing Brewing Swath-ms Proteomics 
TranscriptomicsTranscription profiling of lager brewing yeast strain during industrial propagation and fermentation
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 environme...
ORGANISM(S): Saccharomyces cerevisiae 
2008-06-16 | E-GEOD-9423 | biostudies-arrayexpress
GenomicsLiquor brewing wastewater fermentation
Liquor brewing wastewater fermentation Raw sequence reads
PRJNA852677 | ENA
UnknownGlobal gene expression analysis of yeast cells during sake brewing.
Not available
S-EPMC1636205 | biostudies-literature
UnknownFT-ICR-MS reveals the molecular imprints of the brewing process.
Not available
S-EPMC10557258 | biostudies-literature
UnknownEffects of regional location on the genotype and phenotype of historical Irish brewing yeast.
Not available
S-EPMC11933050 | biostudies-literature
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