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Comparison of the Streptococcus pneumoniae D39 wild type in M17 medium+ 0.5 % (w/v) Lactose (LM17) compared to M17 medium+ 0.5 % (w/v) Glucose (GM17) One condition design comparision of two strains including a dye swap
ORGANISM(S): Streptococcus pneumoniae D39 
We have examined and compared the transcriptome of T. reesei growing on wheat straw and lactose as carbon sources under otherwise similar conditions. Gene expression on wheat straw exceeded that on lactose, and 1619 genes were found to be only induced on wheat straw but not on lactose. They compris...
ORGANISM(S): Trichoderma reesei QM9414 
Abstract: Transcriptome comparison of the Streptococcus pneumoniae strain D39 grown in the presence of either lactose or galactose with that of the strain grown in the presence of glucose, revealed the elevated expression of various genes and operons, including the lac gene cluster that is organized...
ORGANISM(S): Streptococcus pneumoniae D39 
The engineering of Saccharomyces cerevisiae strains for lactose utilization has been attempted with the intent of developing high productivity processes for alcoholic fermentation of cheese whey. A recombinant S. cerevisiae flocculent strain that efficiently ferments lactose to ethanol was previousl...
ORGANISM(S): Saccharomyces cerevisiae 
Guanosine 3 ,5 -bispyrophosphate (ppGpp), also known as ‘‘magic spot,’’ has been shown to bind prokaryotic RNA polymerase to down-regulate ribosome production and increase transcription of amino acid biosynthesis genes during the stringent response to amino acid starvation. Because many environmenta...
ORGANISM(S): Escherichia coli 
Time series analysis of glucose-lactose diauxie; When cultured on a mixture of glucose and lactose, E. coli grows preferentially on glucose until it is exhausted, resulting in growth arrest while the cells adjust to growth on lactose, i.e., diauxie.
ORGANISM(S): Escherichia coli 
The present study aims to explore chemostat-based transcriptome analysis of mixed cultures by investigating interactions between the yeast S. cerevisiae and the lactic acid bacterium Lb. bulgaricus . S. cerevisiae and Lb. bulgaricus are both frequently encountered in kefir, a fermented dairy product...
ORGANISM(S): Saccharomyces cerevisiae 
Lactose (1,4-0-M-CM-^_-d-galactopyranosyl-d-glucose), a by-product from cheese manufacture or whey processing industries, is known to induce the formation of plant biomass hydrolyzing enzymes needed for the biorefinery industry in the fungus Trichoderma reesei, but the reason for this induction and...
ORGANISM(S): Trichoderma reesei 
Lactose intolerance Raw sequence reads
Lactose-fermenting Salmonella France 2019
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