Ontology highlight
ABSTRACT:
PROVIDER: PRJNA299091 | ENA |
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| SRR2718960.fastq.gz | Fastqsanger.gz | |||
| SRR2718951.fastq.gz | Fastqsanger.gz | |||
| SRR2718592.fastq.gz | Fastqsanger.gz | |||
| SRR2718962.fastq.gz | Fastqsanger.gz | |||
| SRR2718703.fastq.gz | Fastqsanger.gz |
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Project description:Transcriptomes assembly of Torulaspora delbrueckii and Saccharomyces cerevisiae co-inoculum
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Project description:This is genome-scale metabolic model of Saccharomyces cerevisiae as the representative yeast species for the clade Saccharomycetaceae. This model was generated through homology search using a fungal pan-GEM largely based on Yeast8 for Saccharomyces cerevisiae, in addition to manual curation. This model has been produced by the Yeast-Species-GEMs project from Sysbio (www.sysbio.se). This is model version 1.0.0 accompanying the publication (DOI: 10.15252/msb.202110427), currently hosted on BioModels Database (http://www.ebi.ac.uk/biomodels/) and identified by MODEL2109130010. Further curations of this model will be tracked in the GitHub repository: https://github.com/SysBioChalmers/Yeast-Species-GEMs Models for species of the same clade includes: Ashbya aceri; Candida glabrata; Eremothecium coryli; Eremothecium cymbalariae; Eremothecium gossypii; Eremothecium sinecaudum; Kazachstania africana; Kazachstania naganishii; Kluyveromyces lactis; Kluyveromyces marxianus; Lachancea cidri; Lachancea dasiensis; Lachancea fantastica nom. nud.; Lachancea fermentati; Lachancea kluyveri; Lachancea lanzarotensis; Lachancea meyersii; Lachancea mirantina; Lachancea nothofagi; Lachancea quebecensis; Lachancea thermotolerans; Lachancea waltii; Nakaseomyces bacillisporus; Candida bracarensis; Candida castellii; Nakaseomyces delphensis; Candida nivariensis; Naumovozyma castellii; Naumovozyma dairenensis; Saccharomyces arboricola; Saccharomyces cerevisiae; Saccharomyces eubayanus; Saccharomyces kudriavzevii; Saccharomyces mikatae; Saccharomyces paradoxus; Saccharomyces uvarum; Tetrapisispora blattae; Tetrapisispora phaffii; Torulaspora delbrueckii; Vanderwaltozyma polyspora; Zygosaccharomyces bailii; Zygosaccharomyces rouxii; Kazachstania martiniae; Kazachstania unispora; Kazachstania turicensis; Kazachstania bromeliacearum; Kazachstania siamensis; Kazachstania taianensis; Kazachstania intestinalis; Kazachstania rosinii; Kazachstania transvaalensis; Kazachstania spencerorum; Kazachstania viticola; Kazachstania solicola; Kazachstania kunashirensis; Kazachstania aerobia; Kazachstania yakushimaensis; Torulaspora franciscae; Zygotorulaspora mrakii; Kluyveromyces aestuarii; Kluyveromyces dobzhanskii; Zygotorulaspora florentina; Zygosaccharomyces kombuchaensis; Zygosaccharomyces bisporus; Tetrapisispora fleetii; Tetrapisispora iriomotensis; Tetrapisispora namnaonensis; Torulaspora pretoriensis; Yueomyces sinensis; Torulaspora microellipsoides; Torulaspora maleeae. These models are available in the zip file. To cite BioModels, please use: V Chelliah et al; BioModels: ten-year anniversary. Nucleic Acids Res 2015; 43 (D1): D542-D548. To the extent possible under law, all copyright and related or neighbouring rights to this encoded model have been dedicated to the public domain worldwide. Please refer to MIT License for more information.
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Project description:Transcriptome assembly and characterization of indigenous Torulaspora Delbrueckii and Saccharomyces cerevisiae strains under winemaking conditions
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Project description:Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation however for aroma and flavour formation in wine non-Saccharomyces species can have a powerful effect. This study aimed to compare untargeted volatile compound profiles from SPME-GCxGC-TOF-MS and sensory analysis data of Sauvignon blanc wine inoculated with six different non-Saccharomyces yeasts followed by SC. Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK) and Metschnikowia pulcherrima (MP) where commercial starter strains, while Candida zemplinina (CZ) and Kazachstania aerobia (KA), were isolated from wine grape environments. Each fermentation produced a distinct profile both sensorially and chemically. SC and CZ were the most distinct in both of these cases. SC had guava, grapefruit, banana, and pineapple aromas while CZ was driven by fermented apple, dried peach/apricot, and stewed fruit as well as sour flavor. Chemically over 300 unique features were identified as significantly different across the fermentations. SC had the highest number of esters in the highest relative concentration but all the yeasts had distinct ester profiles. CZ displayed the highest number of terpenes in high concentration but also produced a large amount of acetic acid. KA was high in ethyl acetate. TD had fewer esters but three distinctly higher thiol compounds. LT showed a relatively high number of increased acetate esters and certain terpenes. PK had some off odor compounds while the MP had high levels of different methyl butyl-, methyl propyl-, and phenethyl esters. Overall, this study gives a more detailed profile of these yeasts than anything previously reported.
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Project description:Torulaspora delbrueckii CBS 1146 Epigenomics
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Project description:Torulaspora delbrueckii CBS 1146 Transcriptome or Gene expression
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Project description:Torulaspora delbrueckii CBS 1146 Genome sequencing
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Project description:The present study aims to explore chemostat-based transcriptome analysis of mixed cultures by investigating interactions between the yeast S. cerevisiae and the lactic acid bacterium L. bulgaricus . S. cerevisiae and L. bulgaricus are both frequently encountered in kefir, a fermented dairy product. In the context of this study, this binary culture serves as a model for the many traditional food and beverage fermentation processes in which yeasts and lactic acid bacteria occur together. The design of the cultivation conditions was based on the observation that L. bulgaricus, but not S. cerevisiae, can use lactose as a carbon source for growth and that S. cerevisiae, but not L. bulgaricus, can grow on galactose that is released upon hydrolysis of lactose by the bacterial β-galactosidase. Mixed populations of yeasts and lactic acid bacteria occur in many dairy, food and beverage fermentations, but knowledge about their interactions is incomplete. In the present study, interactions between Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp. bulgaricus, two microorganisms that co-occur in kefir fermentations, were studied during anaerobic growth on lactose. By combining physiological and transcriptome analysis of the two strains in the co-cultures, five mechanisms of interaction were identified. 1. L. bulgaricus hydrolyses lactose, which cannot be metabolized by S. cerevisiae, to galactose and glucose. Subsequently, galactose, which cannot be metabolized by L. bulgaricus, is excreted and provides a carbon source for yeast. 2. In pure cultures, L. bulgaricus only grows at increased CO2 concentrations. In anaerobic mixed cultures, the yeast provides this CO2 via alcoholic fermentation. 3. Analysis of amino acid consumption from the defined medium indicated that S. cerevisiae supplied alanine to the bacteria. 4. A mild but significant low-iron response in the yeast transcriptome, identified by DNA microarray analysis, was consistent with the chelation of iron by the lactate produced by L. bulgaricus. 5. Transcriptome analysis of L. bulgaricus in mixed cultures showed an overrepresentation of transcripts involved in lipids metabolism suggesting either a competition of the two microorganisms for fatty acids, or a response to the ethanol produced by S. cerevisiae.
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