Project description:Saccharomyces cerevisiae is an excellent microorganism for industrial succinic acid production, but high succinic acid concentration will inhibit the growth of Saccharomyces cerevisiae then reduce the production of succinic acid. Through analysis the transcriptomic data of Saccharomyces cerevisiae with different genetic backgrounds under different succinic acid stress, we hope to find the response mechanism of Saccharomyces cerevisiae to succinic acid.
Project description:Valproic acid (VA) is a small-chain branched fatty acid, widely used as anticonvulsant, and mood stabilizer to treat psychiatric illness. Valproic acid is also known to inhibit the histone deacetylases (HDACs), which makes it as a potent antitumor agent in alone or in combination with other cytotoxic drugs. Beside its conventional activities, valproic acid reported to have much broader, complicated effects and affect many complex physiological processes. However the molecular mechanisms of valproic acid are unclear. So, we used budding yeast transcriptome analysis to better understand the molecular mechanism of action of valproic acid. The clusters of differentially expressed genes in microarray after VA (6mM) treatment and their functional enrichment analysis revealed its overall effects on various biological processes such as cell cycle, signal transduction, metabolism, transcription, ubiquitination, transporter activities and many more. The microarray data were validated by quantitative real-time PCR.
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.
Project description:In this study, we present an investigation of the yeast response to the exposure to octanoic and decanoic acids, two major fermentation inhibitors. Aerobically grown cells of Saccharomyces cerevisiae U13 wine strain have been exposed to 0,05 mM of octanoic and decanoic acid. We have compared the variations of expression induced by the acid challenges in comparison to a reference non trated modality, as well as the two acid responses. The transcriptome analysis is build in a triangular design in which the RNA extracted from three modalities : reference (non treated cells) , cells exposed to octanoic acid, and cells exposed to decanoic acid are compared.
