Saccharomycetes
Ontology highlight
ABSTRACT:
PROVIDER: PRJNA479896 | ENA |
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| SRR7531450.fastq.gz | Fastqsanger.gz | |||
| SRR7531460.fastq.gz | Fastqsanger.gz | |||
| SRR7531470.fastq.gz | Fastqsanger.gz | |||
| SRR7531480.fastq.gz | Fastqsanger.gz | |||
| SRR7531451.fastq.gz | Fastqsanger.gz |
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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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