Project description:Generally, A. niger undergoes two steps consisting of seed stage and fermentation stage to synthesize malic acid. However, it remains unknown which metabolic pathways, regulators, and key genes respond to the transition from seed medium to fermentation medium. In this study, we obtained the total mRMA of a high L-malate-yielding strain A. niger RG0095 at seed stage and fermentation stage, respectively, and performed a global differential expression analysis.
Project description:The xylose fermentation rate during xylose consumption phase after glucose depleted in glucose-xylose co-fermentation (defined as GX stage) was much lower than that when xylose was the sole carbon source (defined as X stage). BSGX001 and XH7 are two engineered strains that have the xylose-utilizing capacity. Here,we investigate the transcriptional differences between GX stage and X stage of BSGX001 and XH7, respectively.
Project description:Fermentation is essential for cocoa flavour development, as during this process key flavour precursors are formed from the degradation of the major cocoa bean storage proteins. This work characterises the peptide and protein profiles of Theobroma cacao beans of the genotype IMC 67 at different fermentation stages, using the Styrofoam box fermentation method and employing UHPLC-ESI MS/MS for the analysis of peptides and proteins extracted from the beans. A total of 1058 endogenous peptides were identified and quantified over four fermentation time points. The majority of these peptides were formed during the early stage of fermentation and originated predominantly from the proteolysis of two storage proteins - vicilin and a 21 kDa albumin. The changes in the peptide profile over fermentation were subsequently evaluated, and potential markers for assessing the degree of fermentation were identified. In particular, changes of the relative abundance of the major cocoa proteins detected can be proposed as potential markers for the fermentation stage. Furthermore, PCA analysis of both the peptidomic and proteomic data has allowed differentiation of beans at different fermentation stages.
Project description:Comparative gene expression analysis of two wine yeast strains at three time points (days 2, 5 and 14) during fermentation of colombar must. In our study we conducted parallel fermentations with the VIN13 and BM45 wine yeast strains in two different media, namely MS300 (syntheticmust) and Colombar must. The intersection of transcriptome datasets from both MS300 (simulated wine must;GSE11651) and Colombar fermentations should help to delineate relevant and ‘noisy’ changes in gene expression in response to experimental factors such as fermentation stage and strain identity.
Project description:The main objective was to identify genes regulated during different stages of fermentation: bottom of the fermentor, feeding and the fermentation stage. The experiment was further validated by microbiological assays. The control refers to the bottom of the fermentor. For analysis, fermentation was compared to the control for two strains: CAT and PE-2.
Project description:The main objective was to identify genes regulated during different stages of fermentation: bottom of the fermentor, feeding and the fermentation stage. The experiment was further validated by microbiological assays.
Project description:The main objective was to identify genes regulated during different stages of fermentation: bottom of the fermentor, feeding and the fermentation stage. The experiment was further validated by microbiological assays.
Project description:The xylose fermentation rate of thi2p deletion strains was higher than the control strains BSGX001 during xylose consumption phase after glucose depleted in glucose-xylose co-fermentation (defined as GX stage). BSGX001 was derived from the haploid strain CEN.PK113-5D, which is a engineered strains that have the xylose-utilizing capacity. Here,we investigate the transcriptional differences between BSGX001 (thi2Δ) and BSGX001 in GX stage.
Project description:The main objective was to identify genes regulated during different stages of fermentation: bottom of the fermentor, feeding and the fermentation stage. The experiment was further validated by microbiological assays. The control refers to the bottom of the fermentor. For analysis, feeding was compared to the control for two strains: CAT and PE-2.
Project description:A time-course transcriptomic experiment was performed in three geographically different wine yeast strains in order to test differences in gene expression as response to different nitrogen availability mRNA amounts for different wine yeast strains at different nitrogen availability was determined along the fermentation of a syntethic must. mRNA determinations were made at different fermentation stages (12, 24, 36 and 96 h after innoculation) Please note that there are two replicates per each stage (i.e. two raw data files per each sample; R1.txt and R2.txt) and the data were combined to generate the normalized data for each stage (i.e. sample).