Browse
Submit Data
Databases
API
Help

Unknown,Transcriptomics,Genomics,Proteomics

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Microarray-CGH of wine yeast strains

ABSTRACT: Gene copy number comparison between similar wine yeast strains of Saccharomyces cerevisiae from different geographic origins. Microarray-CGH of wine strains EC1118, L-957 and LV CB compared to a common reference. Reference DNA was from laboratory strain S288C.

ORGANISM(S): Saccharomyces cerevisiae

SUBMITTER: Ulises Urzua

PROVIDER: E-GEOD-16941 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress

ACCESS DATA

Json Xml

Similar Datasets

Comparison of vineyard, enological and laboratory yeast transcriptomes at different steps of the fermentation curve

Project description:Here we report the massively parallel cDNA sequencing (RNA-seq) analysis performed using high throughput sequencing of four vineyard yeast strains collected from the vineyards of the M-bM-^@M-^\Prosecco di Conegliano-ValdobbiadeneM-bM-^@M-^] (P283 and P301 strains) and Piave AO (Appellation of origin) (R008 and R103 strains) regions in North East of Italy. Results were compared with RNA-seq performed on a commercial yeast strain (EC1118) and a laboratory strain (S288c). Yeast cells were collected at two different steps of the fermentation curve: at the beginning of the process, when the CO2 produced by the cells was 6 g/l (middle exponential growth phase), and in the middle of fermentation, at 45 g/l (early stationary phase). Three biological replicates of the fermentations were performed for each strain and samples for RNA-seq were gathered at the beginning of the process. The aim of this experiment was the comparison of the transcriptomes of the six yeast strains to identify the genes characterizing wild type yeast isolates, "commercial" and laboratory strains. Twelve samples were analyzed: S288c strain at middle exponential growth phase (6 g/l CO2 produced), S288c strain in the middle of fermentation (45 g/l CO2 produced), EC1118 strain at middle exponential growth phase (6 g/l CO2 produced), EC1118 strain in the middle of fermentation (45 g/l CO2 produced), P283 strain at middle exponential growth phase (6 g/l CO2 produced), P283 strain in the middle of fermentation (45 g/l CO2 produced), R008 strain at middle exponential growth phase (6 g/l CO2 produced), R008 strain in the middle of fermentation (45 g/l CO2 produced), R103 strain at middle exponential growth phase (6 g/l CO2 produced), R103 strain in the middle of fermentation (45 g/l CO2 produced), P301 strain at middle exponential growth phase (6 g/l CO2 produced), P301 strain in the middle of fermentation (45 g/l CO2 produced).

2014-03-31 | E-GEOD-44845 | biostudies-arrayexpress

Effects of SO2 on yeast metabolism and changes in the transcriptional profiles

Project description:Here we report the massively parallel cDNA sequencing (RNA-seq) analysis performed using high throughput sequencing of a vineyard yeast strain collected from the vineyards of the Piave AO (Appellation of origin) (R008 strains) region in North East of Italy and 3 commercial yeast strains (EC1118, VL3 and AWRI796). Yeast cells were collected at the same step of the fermentation curve: at the beginning of the process, when the CO2 produced by the cells was 6 g/l (middle exponential growth phase). The fermentations have been performed for each strain with no SO2 added and with SO2 added at a final concentration of 25 mg/l. Three biological replicates of the fermentations were performed for each strain and samples for RNA-seq were gathered at the beginning of the process. The aim of this experiment was the comparison of the transcriptomes of the four yeast strains to identify the genes characterizing sulphites response. Eight samples were analyzed: R008 strain at middle exponential growth phase (6 g/l CO2 produced) with no SO2 added (previously submitted with ID GSM1092510, experiment GSE44845), R008 strain at middle exponential growth phase (6 g/l CO2 produced) with 25mg/l of SO2 added, EC1118 strain at middle exponential growth phase (6 g/l CO2 produced) with no SO2 added (previously submitted with ID GSM1092506, experiment GSE44845), EC1118 strain at middle exponential growth phase (6 g/l CO2 produced) with 25mg/l of SO2 added, VL3 strain at middle exponential growth phase (6 g/l CO2 produced) with no SO2 added, VL3 strain at middle exponential growth phase (6 g/l CO2 produced) with 25mg/l of SO2 added, AWRI796 strain at middle exponential growth phase (6 g/l CO2 produced) with no SO2 added, AWRI796 strain at middle exponential growth phase (6 g/l CO2 produced) with 25mg/l of SO2 added.

2015-04-28 | E-GEOD-57282 | biostudies-arrayexpress

Wine yeast EC1118 and CSM comparative transcriptomics during synthetic grape juice fermentation MS300 at day 6

2011-10-26 | GSE33068 | GEO

Comparative phenotypic and genome-wide expression analysis of ancestral Saccharomyces cerevisiae and a strain with higher flux through the pentose phosphate pathway

Project description:By an evolutionary approach based on long-term culture on gluconate as the sole carbon source, a Saccharomyces cerevisiae wine strains with enhanced flux through the pentose phosphate (PP) pathway were obtained. One of these evolved strains, ECA5, exhibited several novel properties with great potential for wine making, including a higher than wild-type fermentation rate and altered production of acetate and aroma compounds. To describe the mechanisms underlying this complex phenotype, we performed a comparative analysis of transcriptomic profiles between ECA5 and its ancestral strain, EC1118, under low nitrogen, wine fermentation conditions.

2017-06-01 | GSE59504 | GEO

A combined genetic and genomic approach uncovers molecular basis of wine yeast fermentation traits

Project description:Industrial wine yeast strains possess specific abilities to ferment under stressing conditions and give a suitable aromatic outcome. Although the fermentations properties of Saccharomyces cervisiae wine yeasts are well documented little is known on the genetic basis underlying the fermentation traits. Besides, although strain differences in gene expression has been reported, their relationships with gene expression variations and fermentation phenotypic variations is unknown. To both identify the genetic basis of fermentation traits and get insight on their relationships with gene expression variations, we combined fermentation traits QTL mapping and expression profiling in a segregating population from a cross between a wine yeast derivative and a laboratory strain. 40 samples are analysed with 2 technical replicates, using a unique reference named pool of the 30 segregants. The transcriptome of each segregant is compared to the transcriptome of the pool. The transcriptome of 5 biologic replicates of each parental strain is also compared to this reference. An haploid derivative of the commercialized wine yeast EC1118 which sequence is available (Novo et al. 2009. PNAS, 106:16333-16338) called 59A was used as industrial wine yeast. It is a prototroph strain and has a MATa sexual type. The haploid laboratory strain S288C (MATa) was used for crossing.

2011-01-19 | E-GEOD-26437 | biostudies-arrayexpress

Comparative transcriptomic analysis of an evolved and an ancestral wine yeast strains presenting differences in the bioconversion of higher alcohols to acetate esters

Project description:An evolved strain (ECA5) presented two successive yields of bioconversion of higher alcohols to acetate esters, while its parental strain (EC1118) had a constant yield through the fermentation. Transcriptomic analysis was performed during wine fermentation in SM330 containing 8mg/L phytosterols, at 35 g/l and at 70 g/l of CO2 released. For ECA5, this corresponds to a sample before and one after the change of bioconversion yield. This analysis helped us to understand the different management of lipid source by the evolved strain, which is probably linked to a greater availability in acetyl-CoA. Two strains (EC1118 and ECA5) were compared during wine fermentation at 2 released CO2 time point (35g/L and 70g/L). Each condition is in triplicat.

2016-06-29 | E-GEOD-68354 | biostudies-arrayexpress

Transcriptomic response of the yeast Saccharomyces cerevisiae EC1118® during wine alcoholic fermentation under unusual nutrient starvations.

Project description:In order to asses yeast EC1118® strain expression changes during wine alcoholic fermentation triggered by various nutrient starvations, this experiment describes the gene expression under micronutrient starvations that lead to yeast cell death (oleic acid starvation, ergosterol starvation, pantothenic acid starvation and nicotinic starvation) or allow the maintenance of yeast viability (nitrogen starvation).

2017-07-30 | GSE95152 | GEO

eQTL linkages in wine yeasts to decipher regulatory networks in wine fermentation

Project description:We performed here the transcriptomic profile of 44 segregants from a cross between S288c and 59A (a spore of EC1118 strain). The analysis was performed in wine fermentation condition in stationary phase during nitrogen starvation and in alcoholic stress. These data, associated with an individual genotyping by Affymetrix array allow us to highlight genetic variations involved in perturbation of regulatory network and fermentative behavior.

2013-10-21 | GSE41025 | GEO

Wine yeast EC1118 and CSM comparative transcriptomics during synthetic grape juice fermentation MS300 at day 6

Project description:CSM is a commercial wine yeast with a long chronological life span, while commercial strain EC1118 displays a short life span in laboratory synthetic complete medium SC. Our aim is compare their expression profile on a high sugar fermentation From a preculture of two days in YPD, MS300 was innoculated at 10exp6 cells/mL in filled-in 50 mL conical centrifuge tubes and they were cultivated at 24ºC with mild shaking for 6 days.

2011-10-25 | E-GEOD-33068 | biostudies-arrayexpress

Genome expression between homozygous and heterozygous yeast wine strains

Project description:Genome expression analysis between the yeast wine strain L-846 (diploid heterozygous) and spore derived from it (diploid homozygous). Slides contained cDNA clones spotted in duplicate. A repeated dye-swap design was used.

2010-06-30 | E-GEOD-21214 | biostudies-arrayexpress

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data