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Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking

ABSTRACT: Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking

OTHER RELATED OMICS DATASETS IN: GSE30778

PROVIDER: PRJNA228965 | ENA |

REPOSITORIES: ENA

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Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking

Project description:This research work investigates the hybridization of the genes of Saccharomyces bayanus var. uvarum CECT 12600 and S. kudriavzevii IFO1802 employing S. cerevisiae microarrays.

2014-06-23 | GSE52446 | GEO

Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking

Project description:This research work investigates the hybridization of the genes of Saccharomyces bayanus var. uvarum CECT 12600 and S. kudriavzevii IFO1802 employing S. cerevisiae microarrays. Two strains,one S. kudriavzevii and one S. bayanus var. uvarum were employed for the study. The S. cerevisiae strain S288C was used as control for microarray hybridizations. All experiments were performed using duplicate arrays, and Cy5-dCTP and Cy3-dCTP dye-swap assays were performed to reduce dye-specific bias.

2014-06-23 | E-GEOD-52446 | biostudies-arrayexpress

Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking

Project description:This research work investigates the expression of the genes involved in flavor compound production in three different Saccharomyces species (S. cerevisiae, S. bayanus var. uvarum and S. kudriavzevii) under low (12°C) and moderate fermentation temperatures (28°C).

2014-06-23 | GSE30778 | GEO

Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking

Project description:Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking

| PRJNA144313 | ENA

Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions.

Project description:The Saccharomyces genus is the main yeast involved in wine fermentations to play a crucial role in the production and release of aromatic compounds. Despite the several studies done into the genome-wide expression analysis using DNA microarray technology in wine S. cerevisiae strains, this is the first to investigate other species of the Saccharomyces genus. This research work investigates the expression of the genes involved in flavor compound production in three different Saccharomyces species (S. cerevisiae, S. bayanus var. uvarum and S. kudriavzevii) under low (12°C) and moderate fermentation temperatures (28°C). The global genes analysis showed that 30% of genes appeared to be differently expressed in the three cryophilic strains if compared to the reference strain (mesophilic S. cerevisiae), suggesting a very close cold adaptation response. Remarkable differences in the gene expression level were observed when comparing the three species, S. cerevisiae, S. bayanus var. uvarum and S. kudriavzevii, which will result in different aroma profiles. Knowledge of these differences in the transcriptome can be a tool to help modulate aroma to create wines with the desired aromatic traits.

| S-EPMC4031168 | biostudies-literature

Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions

Project description:This research work investigates the expression of the genes involved in flavor compound production in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii under low (12°C) and moderate fermentation temperatures (28°C).

2015-09-05 | GSE30779 | GEO

Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions

Project description:Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions

| PRJNA144315 | ENA

Detection of S. cerevisiae fragments in the genome of S. bayanus strains with aCGH on Yeast_2 Affymetrix array.

Project description:The aim of this project was to detect S. cerevisiae fragments in the genome of S. bayanus Type strain CBS380 and pure line NBRC1948 (=IFO1948). The hybridization signal is compared to S. uvarum BBS7001 whose genome has been sequenced and in which no S. cerevisiae sequence has been detected.

2011-06-30 | GSE28225 | GEO

Detection of S. cerevisiae fragments in the genome of S. bayanus strains with aCGH on Yeast_2 Affymetrix array.

2011-06-30 | E-GEOD-28225 | biostudies-arrayexpress

Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature.

Project description:Temperature is one of the most important parameters affecting the length and rate of alcoholic fermentation and final wine quality. Wine produced at low temperature is often considered to have improved sensory qualities. However, there are certain drawbacks to low temperature fermentations such as reduced growth rate, long lag phase, and sluggish or stuck fermentations. To investigate the effects of temperature on commercial wine yeast, we compared its metabolome growing at 12 °C and 28 °C in a synthetic must. Some species of the Saccharomyces genus have shown better adaptation at low temperature than Saccharomyces cerevisiae. This is the case of the cryotolerant yeasts Saccharomyces bayanus var. uvarum and Saccharomyces kudriavzevii. In an attempt to detect inter-specific metabolic differences, we characterized the metabolome of these species growing at 12°C, which we compared with the metabolome of S. cerevisiae (not well adapted at low temperature) at the same temperature. Our results show that the main differences between the metabolic profiling of S. cerevisiae growing at 12 °C and 28 °C were observed in lipid metabolism and redox homeostasis. Moreover, the global metabolic comparison among the three species revealed that the main differences between the two cryotolerant species and S. cerevisiae were in carbohydrate metabolism, mainly fructose metabolism. However, these two species have developed different strategies for cold resistance. S. bayanus var. uvarum presented elevated shikimate pathway activity, while S. kudriavzevii displayed increased NAD(+) synthesis.

| S-EPMC3603904 | biostudies-literature

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