Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

MetaboLights MTBLS451 - GNPS "Metabolite profiling of the fermentation process of yamahai-ginjo-shikomi Japanese sake."

ABSTRACT: This data set was downloaded from MetaboLights (http://www.ebi.ac.uk/metabolights/) accession number MTBLS451 Abstract:"Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of yamahai-ginjo-shikomi sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and Lactobacilli; the levels of various metabolites fluctuate during the fermentation of sake. For evaluation of the fermentation process, we monitored the concentration of moderate-sized molecules (m/z: 200-1000) dynamically changed during the fermentation process of yamahai-ginjo-shikomi Japanese sake. This analysis revealed that six compounds were the main factors with characteristic differences in the fermentation process. Among the six compounds, four were leucine- or isoleucine-containing peptides and the remaining two were predicted to be small molecules. Quantification of these compounds revealed that their quantities changed during the month of fermentation process. Our metabolomic approach revealed the dynamic changes observed in moderate-sized molecules during the fermentation process of sake, and the factors found in this analysis will be candidate molecules that indicate the progress of yamahai-ginjo-shikomi sake fermentation."

INSTRUMENT(S): LTQ Orbitrap Velos (Thermo Scientific)

ORGANISM(S): Oryza Sativa

SUBMITTER: Yohei

PROVIDER: MSV000082788 | GNPS | Tue Aug 07 16:13:00 BST 2018

REPOSITORIES: GNPS

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
		Other

Items per page:

1 - 1 of 1

Similar Datasets

Metabolite profiling of the fermentation process of yamahai-ginjo-shikomi Japanese sake

Project description:Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of yamahai-ginjo-shikomi sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and Lactobacilli; the levels of various metabolites fluctuate during the fermentation of sake. For evaluation of the fermentation process, we monitored the concentration of moderate-sized molecules (m/z: 200-1000) dynamically changed during the fermentation process of yamahai-ginjo-shikomi Japanese sake. This analysis revealed that six compounds were the main factors with characteristic differences in the fermentation process. Among the six compounds, four were leucine- or isoleucine-containing peptides and the remaining two were predicted to be small molecules. Quantification of these compounds revealed that their quantities changed during the month of fermentation process. Our metabolomic approach revealed the dynamic changes observed in moderate-sized molecules during the fermentation process of sake, and the factors found in this analysis will be candidate molecules that indicate the progress of yamahai-ginjo-shikomi sake fermentation.

2018-06-29 | MTBLS451 | MetaboLights

Genome-wide transcriptional analysis of PE-2 strain of Saccharomyces cerevisiae

Project description:In this study we investigate the molecular physiology of the main S. cerevisiae commercial strain (PE-2) used on Brazilian bioethanol process under two distinct conditions: typical (TF) and flocculated (co-aggregated - FL) fermentation. Transcriptional machinery of PE-2 was assessed by high throughput sequencing-based methods (RNA-seq) during industrial fed-batch fermentations. Data from comparative analysis revealed distinct transcriptional profiles among conditions, characterized mainly by a deep gene repression on FL process. We investigated the transcriptional changes in S. cerevisiae PE-2 strain under industrial fermentation conditions using RNA-seq protocols. We analyzed 13 fermentation time-points where 6 time-points on typical fermentation conditions (TF) and 7 time-points on flocculate conditions(FL). The raw data have been submitted to SRA as SRP014755

2015-02-02 | E-GEOD-41834 | biostudies-arrayexpress

Expression data from Saccharomyces cerevisiae and Saccharomyces pastorianus var. carlsbergensis

Project description:During fermentation Saccharomyces yeast produces various aroma-active metabolites determining the different characteristics of aroma and taste in fermented beverages. Amino acid utilization by yeast during brewer´s wort fermentation is seen as linked to flavour profile. To better understand the relationship between the biosynthesis of aroma relevant metabolites and the importance of amino acids, DNA microarrays were performed for Saccharomyces cerevisiae strain S81 and Saccharomyces pastorianus var. carlsbergensis strain S23, respectively. Thereby, changes in transcription of genes were measured, which are associated with amino acid assimilation and its derived aroma-active compounds during fermentation.

2013-09-11 | GSE50728 | GEO

Physiological and molecular characterization of yeast cultures pre-adapted for fermentation of lignocellulosic hydrolysate

Project description:To reach an economically feasible bioethanol process from lignocellulose, efficient fermentation by yeast of all sugars present in the hydrolysate has to be achieved. However, when exposed to lignocellulosic hydrolysate, Saccharomyces cerevisiae is challenged with a variety of inhibitors that reduce yeast viability, growth and fermentation rate, and in addition damage cellular structures. In order to evaluate the yeast capability to adapt to lignocellulosic hydrolysates and to investigate the yeast molecular response to inhibitors, fed-batch cultivation of an industrial S. cerevisiae strain was performed using either spruce hydrolysate or a sugar medium as feed. The physiological effects of cultivating yeast in spruce hydrolysate was comprehensively studied by assessment of yeast performance in simultaneous saccharification and fermentation (SSF), measurement of furaldehyde reduction activity, assessment of conversion of phenolic compounds and genome wide transcription analysis. The yeast cultivated in spruce hydrolysate developed a rapid adaptive response to lignocellulosic hydrolysate, which significantly improved its fermentation performance in subsequent SSF experiments. Yeast adaptation to hydrolysate was shown to involve induction of NADPH-dependent aldehyde reduction activity and conversion of phenolic compounds during the fed-batch cultivation and these properties were correlated to the expression of several genes encoding oxido-reductase activities, notably AAD4, ADH6, OYE2/3 and YML131w. The other most significant transcriptional changes involved genes involved in transport mechanisms, such as YHK8, FLR1 or ATR1. A large set of genes were found to be associated to transcription factors involved in stress response (Msn2p, Msn4p, Yap1p but also cell growth and division (Gcr4p, Ste12p, Sok2p) that were most likely activated at the post-transcriptional level.

2023-02-21 | GSE218764 | GEO

Wine strains of S. cerevisiae fermenting with/without lipid supplementation

Project description:Goal was to identify yeast genes whose expression changed as a function of the presence/absence of lipid nutrients during fermentation of two S. cerevisiae wine strains characterized by a different fermentative behaviour.

2019-07-31 | GSE130016 | GEO

Deciphering the transcriptional adaptation of Corynebacterium glutamicum in transition from aerobiosis via microaerobiosis to anaerobiosis via RNA-seq

Project description:To investigate the adaptation of Corynebacterium glutamicum to altering oxygen availabilities, we conceived a triple-phase fermentation process that describes a gradual reduction of dissolved oxygen depicting a shift from aerobiosis via microaerobiosis to anaerobiosis. The distinct process phases were clearly bordered by the bacteria’s physiologic response such as reduced growth rate, biomass substrate yield and altered yield of fermentation products. During the process, sequential samples were drawn at six points and analyzed via RNA-sequencing of Illumina TruSeq Stranded mRNA libaries sequenced paired end on an Illumina MiSeq system using 75 nt read length. We found transcriptional alterations of almost 50 % (1421 genes) of the entire protein coding genes and observed an upregulation of fermentative pathways, a rearrangement of respiration and mitigation of the basic cellular mechanisms such as transcription, translation and replication as a transient response related to the installed oxygen dependent process phases.

2018-03-31 | E-MTAB-6602 | biostudies-arrayexpress

Transcriptomic response in colon of rat with increased dietary protein content

Project description:Increase of fecal hazardous compounds and decrease of butyrate-producing bacteria has been implicated to be detrimental to colonic health during weight loss by high-protein diet in human. The question remains that whether the change of luminal microenvironment were paralleled with the alteration of colonic function in vivo.To reveal the change of gene expression involved in metabolic or immmunological process, we have employed the whole genome microarray profiling to identify differentially expressed genes in rat dietary normal protein (20% protein) or high protein (45% protein) diet. Colonic epithelium were sampled in adult male wistar rats (weighing 180-200g) fed each diet for six weeks.Each group contained six replicates.A total of 181 transcripts were significantly changed: 88 genes were up-regulated and 93 genes were down-regulated in high protein compared with normal protein rats. Transcriptome analysis identified the upregulation of chemotaxis, TNF-Î± signal process, antigen presentation, apoptosis, glutathione S-transferase activity and downregulation of innate immune, O-linked glycosylation of mucin, oxidative phosphorylation.Expression of ten genes, including calmodulin1,acetyl-CoA acyltransferase 2,isovaleryl-CoA dehydrogenase and occludin, were quantified in the same RNA samples by real-time PCR, validating the microarray analysis. Colonic gene expression was measured in male wistar rat (weighing 180-200g) after dietary normal protein or high protein diet for six weeks. Six replicates in each group were analyzed.

2016-04-05 | E-GEOD-65862 | biostudies-arrayexpress

Expression data from Saccharomyces cerevisiae and Saccharomyces pastorianus var. carlsbergensis

Project description:During fermentation Saccharomyces yeast produces various aroma-active metabolites determining the different characteristics of aroma and taste in fermented beverages. Amino acid utilization by yeast during brewerÂ´s wort fermentation is seen as linked to flavour profile. To better understand the relationship between the biosynthesis of aroma relevant metabolites and the importance of amino acids, DNA microarrays were performed for Saccharomyces cerevisiae strain S81 and Saccharomyces pastorianus var. carlsbergensis strain S23, respectively. Thereby, changes in transcription of genes were measured, which are associated with amino acid assimilation and its derived aroma-active compounds during fermentation. 48 samples were used in this experiment

2013-09-11 | E-GEOD-50728 | biostudies-arrayexpress

Fermentation of soy juice by Lactiplantibacillus plantarum confers a yogurt-like texture, flavours and health-promoting metabolites

Project description:The aim of the study was to decipher metabolisms responsible (i) for the peculiar adaptation of L. plantarum during soy juice fermentation and (ii) for the release of aroma compounds, amino and short-chain fatty acid, and metabolites with health-promoting properties in soy yogurt. The strategy was the sequencing and annotation of a strain (L. plantarum CIRM-BIA777, PRJEB77707) able to degrade galacto- oligosaccharides, the sampling of soy yogurt, RNA-seq to identify differentially expressed genes of L. plantarum and corresponding metabolisms throughout the kinetics of fermentation. Acids and volatile compounds were also quantified.

2024-08-18 | E-MTAB-14345 | biostudies-arrayexpress

Gene expression analysis of parental cell lines and cell lines with acquired resistance to compound 3 (C03) and compound 7 (C07).

Project description:Cells were cultured for a period of six months in slowly escalating concentrations of two small molecules (Compound 3 and Compund 7) whose protein target was unknown. Over this six month period, the cells cultured in C03 and C07 became resistant to the differentiation and growth inhibitory effects of the the compounds. Total RNA was harvested for RNA-sequencing.

2016-10-01 | GSE84875 | GEO

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