Similar Datasets
Project description:Four hybrid yeast strains isolated from a variety of industrial substrates were hybridized to an array-CGH platform containing probes to query the whole genomes of seven different Saccharomyces species. For most of the strains we found evidence of multiple interspecific hybridization events and multiple introgressed regions. The strains queried were GSY205 (isolated from a cider fermentation), GSY505 (a contaminant from a lager beer fermentation), GSY2232 (a commercial wine yeast strain), and GSY312 (a commercial lager beer strain). Additionally, 3 different rare viable spores derived from laboratory-created interspecific S. cerevisiae-S. bayanus (aka S. uvarum) hybrids were queried, before and after evolution in chemostats, via S. cerevisiae-S. bayanus microarrays.
2016-12-01 | GSE35549 | GEO
Project description:NGS has been applied to microRNA-enriched RNA obtained from Extra Virgin Olive Oil (EVOO), beer and plasma samples of healthy volunteers that usually consume EVOO hours after the ingestion of 40 mL of EVOO. Results: We did not detect significant amount of microRNA in the EVOO samples. Plasma samples did not contain EVOO microRNAs nor other microRNAs from plant origin.
2016-06-30 | GSE76735 | GEO
Project description:Previous studies have shown that the Ancient Egyptians used malted wheat and barley as the main ingredients in beer brewing, but the chemical determination of the exact recipe is still lacking. To investigate the constituents of ancient beer, we conducted a detailed IR and GC-MS based metabolite analyses targeting volatile and non-volatile metabolites on the residues recovered from the interior of vats in what is currently the world's oldest (c. 3600 BCE) installation for large-scale beer production located at the major pre-pharaonic political center at Hierakonpolis, Egypt. In addition to distinguishing the chemical signatures of various flavoring agents, such as dates, a significant result of our analysis is the finding, for the first time, of phosphoric acid in high level probably used as a preservative much like in modern beverages. This suggests that the early brewers had acquired the knowledge needed to efficiently produce and preserve large quantities of beer. This study provides the most detailed chemical profile of an ancient beer using modern spectrometric techniques and providing evidence for the likely starting materials used in beer brewing.
2020-01-06 | MTBLS1302 | MetaboLights
Project description:Identification and Quantification of proteins and glycoproteins in beer measured by DDA and SWATH-MS.
2021-08-06 | PXD023116 | Pride
Project description:We optimized the extraction protocol of gluten in beer, investigated the deamidated gluten peptides and gluten fragments in beer, and explored the gluten map of eight commercial beers using optimized gluten extraction protocol followed by LC-MS/MS analysis.
2021-01-04 | PXD023387 |
Project description:Beer brewing is a well-known process that still faces great challenges, such as the total consumption of sugars present in the fermentation media. Lager-style beer, major worldwide beer type, is elaborated by Saccharomyces pastorianus (Sp) yeast which must ferment high maltotriose content worts, but its consumption represents a notable problem, especially among Sp strains belonging to group I. Factors like fermentation conditions, presence of maltotriose transporters, transporter copy number variation, and genetic regulation variations contribute to this issue. We assess the factors affecting fermentation in two Sp yeast strains: SpIB1, with limited maltotriose uptake, and SpIB2, known for efficient maltotriose transport. Here, SpIB2 transported significantly more maltose (28%) and maltotriose (32%) compared to SpIB1. Furthermore, SpIB2 expressed all MAL transporters (ScMALx1, SeMALx1, ScAGT1, SeAGT1, MTT1, and MPHx) on the first day of fermentation, while SpIB1 only exhibited ScMalx1, ScAGT1, and MPH2/3 genes. Some SpIB2 transporters had polymorphic transmembrane domains (TMD) resembling MTT1, accompanied by higher expression of these transporters and its positive regulator genes like MAL63. These findings suggest that, in addition of the factors mentioned above, positive regulators of Mal transporters contribute significatively to phenotypic diversity in maltose and maltotriose consumption among the studied lager yeast strains.
2024-06-17 | GSE269873 | GEO