Ontology highlight
ABSTRACT:
PROVIDER: PRJNA427406 | ENA |
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| SRR6447410.fastq.gz | Fastqsanger.gz | |||
| SRR6447410_1.fastq.gz | Fastqsanger.gz | |||
| SRR6447410_2.fastq.gz | Fastqsanger.gz | |||
| SRR6447411.fastq.gz | Fastqsanger.gz | |||
| SRR6447411_1.fastq.gz | Fastqsanger.gz |
Items per page: 5 1 - 5 of 12 |
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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: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
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.
2010-05-27 | E-GEOD-79 | biostudies-arrayexpress
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
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
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
Project description:This Project deals with the sequencing of ITS1 region, which is highly variable both in length and in nucleotide sequence for different yeast using yeast-specific primers ITS1 and ITS2. A total of 19 samples involving different brain regions from patients with different conditions were analysed. Of these, 10 are controls-healthy patients and 9 multiple sclerosis (MS) patients.
| EGAS00001002957 | EGA
Project description:Beer is one of the oldest and most widely consumed beverages in the world. It contains a complex mixture of proteins from several organisms including plants (barley, hops, rice, wheat) and yeast, depending on the beer. It has been argued that fermentation of grains was responsible for our shift away from being a hunter-gatherer society, leading to social and technological advancements over thousands of years, including mass spec-based proteomics. The Proteomics Research Group (PRG) in the Association of Biomolecular Resource Facilities brought together an international consortium of proteomics laboratories (69 laboratories from 33 countries) to perform beer proteomics. An aliquot of specially brewed beer from the UC Davis Brewing Program was sent to 52 labs, and participants were encouraged to also use a widely available commercial beer (Heineken) and any other beer. Of the 69 laboratories that signed up for the study, 35 returned data. Of these, 32 analyzed the PRG Beer and 17 analyzed Heineken (14 analyzed both). When shipping of the PRG Beer was prohibitive, participants were encouraged to use Heineken due to its global availability and perceived quality control. Participants were also encouraged to analyze other beers of their choosing, and 79 other beers were analyzed. In total there were 357 beer injections on 13 different types of mass spectrometers around the world. In addition to helping connect scientists in trying times, we have also demonstrated the utility of multi-center studies with accessible materials.
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Project description:IPA craft beer yeast strains genome sequencing and assembly
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