Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

ABSTRACT: microbial diversity on Chinese rice wine fermentation

PROVIDER: PRJNA483531 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
	SRR7624800_1.fastq.gz	Fastqsanger.gz
	SRR7624800_2.fastq.gz	Fastqsanger.gz
	SRR7624810_1.fastq.gz	Fastqsanger.gz
	SRR7624810_2.fastq.gz	Fastqsanger.gz
	SRR7624801_1.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 42

Similar Datasets

Project description:community diversity of Chinese rice wine

| PRJNA511722 | ENA

Project description:Microbial-driven mechanisms of arsenic methylation during Chinese rice wine fermentation

| PRJNA1195538 | ENA

Project description:Studies of microbial diversity in traditional Shaoxing rice wine during fermentation

| PRJNA880416 | ENA

fermentation metagenome

Project description:microorganism community of Chinese Rice Wine fermentation Raw sequence reads

| PRJNA369612 | ENA

Normal, sluggish and recovered fermentation

2006-09-15 | GSE5842 | GEO

Differential gene expression in high and low sulfide-producing yeast strains during wine fermentation

Project description:Comparison between two commercial wine yeast strains (UCD522 and P29) differing in their production of H2S during wine fermentation.

2009-12-03 | GSE16215 | GEO

YHJ8 RNA-seq

Project description:We report the application of next-generation sequencing technology for transcription profile analysis of S. cerevisiae strains with different genetic background. By combining the whole genome sequence of these strains, we sought to explore the effects of genome mutations on the transcription diversities. Comparsion of transcription profiles in S. cerevisiae Chinese rice wine strain with laboratory strain

2014-06-16 | E-GEOD-54433 | biostudies-arrayexpress

A combined genetic and genomic approach uncovers molecular basis of wine yeast fermentation traits

Project description:Industrial wine yeast strains possess specific abilities to ferment under stressing conditions and give a suitable aromatic outcome. Although the fermentations properties of Saccharomyces cervisiae wine yeasts are well documented little is known on the genetic basis underlying the fermentation traits. Besides, although strain differences in gene expression has been reported, their relationships with gene expression variations and fermentation phenotypic variations is unknown. To both identify the genetic basis of fermentation traits and get insight on their relationships with gene expression variations, we combined fermentation traits QTL mapping and expression profiling in a segregating population from a cross between a wine yeast derivative and a laboratory strain.

2011-01-19 | GSE26437 | GEO

Normal, sluggish and recovered fermentation

Project description:Gene expression analysis of time course experiment of [1] a synthetic must (nitrogen-rich) fermentation by a natural wine yeast; [2] a synthetic must (nitrogen-poor) fermentation by a natural wine yeast; and [3] a synthetic must (nitrogen-poor) fermentation by a natural wine yeast, supplemented at 72 hours with 200 mg/l of nitrogen. This SuperSeries is composed of the following subset Series: GSE5835: Normal Fermentation GSE5836: Sluggish Fermentation GSE5837: Recovered Fermentation Keywords: SuperSeries Refer to individual Series, and to genomic hybridization of the individual membranes used for normalizing single samples.

2010-07-01 | E-GEOD-5842 | biostudies-arrayexpress

Expression data from yeast strain VIN13 in small and large scale alcoholic fermentations.

Project description:Transcriptomic analyses of fermenting yeast are increasingly being carried out under small scale simulated winemaking conditions. It is not known to what degree data generated from such experiments are a reflection of transcriptional processes in large-scale commercial fermentation tanks. In this experiment we set out to determine the effect of scale, or fermentation volume, on the transcriptional respone of wine yeast strains. Parallel fermentations were carried out in laboratory fermentation vials and commercial fermentation tanks using the same wine media and inoculated yeast strain. Comparative transcriptomic analyses were carried out at three time points during alcoholic fermentation.

2011-03-02 | GSE27086 | GEO

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data