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Saccharomyces cerevisiae

ABSTRACT: Determining the fitness of hemizygous hybrid yeast

PROVIDER: PRJNA283983 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR2027390.fastq.gz	Fastqsanger.gz
	SRR2027385_1.fastq.gz	Fastqsanger.gz
	SRR2027385_2.fastq.gz	Fastqsanger.gz
	SRR2027388.fastq.gz	Fastqsanger.gz
	SRR6163775_1.fastq.gz	Fastqsanger.gz

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Project description:To characterize the ecological interactions among S. cerevisiae strains coming from the same geographical area, we examined the fitness of two natural isolates from San Giovese grapes, alone or in competition, in synthetic wine must (SWM). We performed genome-wide analyses in order to identify the genes involved in yeast competition and cooperation.

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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.

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