Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Lambic beer fermentation ecosystem

ABSTRACT: Temporal shotgun metagenomic dissection of the lambic beer fermentation ecosystem

PROVIDER: PRJEB28363 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
	ERR12406211.fastq.gz	Fastqsanger.gz
	ERR12406212.fastq.gz	Fastqsanger.gz
	ERR12406213.fastq.gz	Fastqsanger.gz
	ERR12406214.fastq.gz	Fastqsanger.gz
	ERR12406215.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 6

Similar Datasets

Lager beer fermentation time course

Project description:The dynamics of the Saccharomyces carlsbergensis brewing yeast transcriptome during a production scale lager beer fermentation. The transcriptome of a lager brewing yeast (Saccharomyces carlsbergensis, syn. of S. pastorianus), was analysed at 12 different time points spanning a production-scale lager beer fermentation. Generally, the average expression rapidly increased and had a maximum value on day 2, then decreased as the sugar got consumed. Especially genes involved in protein and lipid biosynthesis or glycolysis were highly expressed during the beginning of the fermentation. Similarities as well as significant differences in expression profiles could be observed when comparing to a previous transcriptome analysis of a laboratory yeast grown in YPD. The regional distribution of various expression levels on the chromosomes appeared to be random or near-random and no reduction in expression near telomeres was observed. Keywords: time-course

2002-09-09 | GSE79 | GEO

Lager beer fermentation time course

2010-05-27 | E-GEOD-79 | biostudies-arrayexpress

Analysis of natural wheat and spelt sourdough ecosystem during a 10-day spontaneous laboratory fermentation

Project description:This SuperSeries is composed of the following subset Series: GSE15686: Meta-transcriptome analysis of a natural wheat sourdough ecosystem during a 10-day spontaneous laboratory fermentation (I) GSE15691: Meta-transcriptome analysis of a natural spelt sourdough ecosystem during a 10-day spontaneous laboratory fermentation (I) GSE15692: Meta-transcriptome analysis of a natural spelt sourdough ecosystem during a 10-day spontaneous laboratory fermentation (II) GSE15693: Meta-transcriptome analysis of a natural wheat sourdough ecosystem during a 10-day spontaneous laboratory fermentation (II) Refer to individual Series

2010-07-07 | E-GEOD-15803 | biostudies-arrayexpress

temporal shotgun metagenomics EC2015

Project description:Temporal shotgun metagenomic dissection of the coffee fermentation ecosystem

| PRJEB24129 | ENA

From field to fermentation: impact of local wheat landraces on traditional lambic beer productions

Project description:From field to fermentation: impact of local wheat landraces on traditional lambic beer productions

| PRJEB62700 | ENA

Transcription profiling of bottom-fermenting yeast Saccharomyces pastorianus KBY011 during a time series of lager beer fermentation in the wort

Project description:A transcriptome analysis of the bottom-fermenting yeast S. pastorianus KBY011 during a time course of lager beer fermentation in the wort was carried out (0, 2, 6, 8, 10, 14, 24, 34, 40, 52, 64, 120, and 156h). RNA preparation followed by DNA microarray analysis was performed for the yeast harvested from the yeast storage tank either just prior to, or just after the actual fermentation, as well as from 12 different time points during fermentation.

2007-12-31 | E-MEXP-1039 | biostudies-arrayexpress

Systematic profiling of Hefeweizen ale yeast across fermentation and repitching reveals global trends in protein dynamics during brewing

Project description:Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeast) is amongst the most profiled organisms on the planet, yet the temporal molecular changes that underlie industrial fermentation and beer brewing remain understudied. Here, we characterized the genomic makeup of a Saccharomyces cerevisiae ale yeast widely used in the production of Hefeweizen beers, and applied shotgun mass spectrometry to systematically measure the proteomic changes throughout two fermentation cycles which were separated by 14 rounds of serial repitching.

2023-08-30 | MSV000092793 | MassIVE

Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using “–omics” techniques

Project description:Addition of sugar syrups to the basic wort is a popular technique to achieve higher gravity in beer fermentations, but it results in dilution of the free amino nitrogen (FAN) content in the medium. The multicomponent protease enzyme Flavourzyme has beneficial effect on the brewer´s yeast fermentation performance during high gravity fermentations as it increases the initial FAN value and results in higher FAN uptake, higher specific growth rate, higher ethanol yield and improved flavour profile. In the present study, transcriptome and metabolome analysis were used to elucidate the effect on the addition of the multicomponent protease enzyme Flavourzyme and its influence on the metabolism of the brewer´s yeast strain Weihenstephan 34/70. The study underlines the importance of sufficient nitrogen availability during the course of beer fermentation. The applied metabolome and transcriptome analysis allowed mapping the effect of the wort sugar composition on the nitrogen uptake. Both the transcriptome and the metabolome analysis revealed that there is a significantly higher impact of protease addition for maltose syrup supplemented fermentations, while addition of glucose syrup to increase the gravity in the wort resulted in increased glucose repression that lead to inhibition of amino acid uptake and hereby inhibited the effect of the protease addition. Keywords: 21 Plato with two carbon sources (glucose and maltose) and with/without enzyme supplementation Fermentation, transcriptome and metabolome analysis of industrial lager beer yeast strain Weihenstephan 34/70

2012-02-12 | E-GEOD-24645 | biostudies-arrayexpress

wooden barrels for lambic beer production

Project description:Microbial ecosystems present on the interior surfaces of wooden barrels used for lambic beer production

| PRJEB28362 | ENA

Vegemite Beer - Vegemite Beer: yeast extract spreads as nutrient supplements to promote fermentation

Project description:The effect on yeast fermentation in media with glucose and various concentrations of Vegemite and Marmite was tested.

2016-08-03 | PXD003402 | Pride