GEO DataSets

(Submitter supplied) Industrial wine yeast strains are geno- and phenotypically highly diversified, and have adapted to the ecological niches provided by industrial wine making environments. These strains have been selected for very specific and diverse purposes, and the adaptation of these strains to the oenological environment is a function of the specific expression profiles of their genomes. It has been proposed that some of the primary targets of yeast adaptation are functional binding sites of transcription factors (TF) and the transcription factors themselves. more...

Organism:

Saccharomyces cerevisiae; Saccharomyces cerevisiae Vin13; Schizosaccharomyces pombe

Type:

Expression profiling by array

Platform:

GPL2529

6 Samples

Download data: CEL

(Submitter supplied) 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.

Organism:

Saccharomyces cerevisiae; Schizosaccharomyces pombe

Type:

Expression profiling by array

Platform:

GPL2529

17 Samples

Download data: CEL, CHP

(Submitter supplied) Our study involves a transcriptomic approach to the analysis of industrial yeast metabolism. Historically, among the hundreds of yeast species, Saccharomyces cerevisiae has played an important role in scientific investigations and industrial applications, and it is universally acknowledged as one of the model systems for eukaryotic organisms. Yeast is also an important component of the wine fermentation process and determines various attributes of the final product. more...

Organism:

Schizosaccharomyces pombe; Saccharomyces cerevisiae

Type:

Expression profiling by array

Dataset:

GDS3725

Platform:

GPL2529

43 Samples

Download data: CEL, CHP

Analysis of five industrial wine yeast strains during fermentation. Yeast is an important component of wine fermentation and determines various attributes of the final product. Results provide insight into the differences in wine yeast physiology and metabolism during fermentation.

Organism:

Schizosaccharomyces pombe; Saccharomyces cerevisiae

Type:

Expression profiling by array, count, 5 strain, 3 time sets

Platform:

GPL2529

Series:

GSE11651

43 Samples

Download data: CEL, CHP

(Submitter supplied) An eQTL analysis show that mutations in PDR8 gene in 59A strain versus S288c could trigger expressions variations of QDR2. In order to confirm this result and highlight other gene expression variations associated to PDR8 allelic variation, we performed an allele switch of PDR8 in 59A background (59A PDR8-S288c) and compared the transcriptomic profile of this strain to 59A. The analysis was performed in wine alcoholic fermentation conditions in stationary phase during nitrogen starvation and in alcoholic stress. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL16012

6 Samples

Download data: GPR

(Submitter supplied) We performed here the transcriptomic profile of 44 segregants from a cross between S288c and 59A (a spore of EC1118 strain). The analysis was performed in wine fermentation condition in stationary phase during nitrogen starvation and in alcoholic stress. These data, associated with an individual genotyping by Affymetrix array allow us to highlight genetic variations involved in perturbation of regulatory network and fermentative behavior.

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL16012

56 Samples

Download data: GPR

(Submitter supplied) 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

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL13620

25 Samples

Download data: TXT

(Submitter supplied) EKD-13 is among the recently developed mannoprotein overproducing strains. It is a recombinant derivative of the well known EC1118 commercial strain, in which the ORF of all the alleles of KNR4/SMI1 was replaced by different integration cassettes. Lack of Knr4p resulted in a negligible impairment in fermentation kinetics and a net reduction in bentonite requirements to attain complete protein stabilization of white wines made out of natural grape must. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL11639

6 Samples

Download data: GPR, TXT

(Submitter supplied) 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.

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by high throughput sequencing

Platform:

GPL13821

2 Samples

Download data: TXT

(Submitter supplied) This research work investigates the expression of the genes involved in flavor compound production in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii under low (12°C) and moderate fermentation temperatures (28°C).

Organism:

Saccharomyces cerevisiae x Saccharomyces kudriavzevii; Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL13945

12 Samples

Download data: GPR

(Submitter supplied) Laboratory strains of Saccharmoyces cerevisiae have been widely used as a model for studying eukaryotic cells and mapping the molecular mechanisms of many different human diseases. Industrial wine yeasts, on the other hand, have been selected over hundreds of years on the basis of their adaptation to stringent environmental conditions and the organoleptic properties they confer to wine. Here, we applied a two-factor design to study the response of a standard laboratory strain, CEN.PK.113-7D, and an industrial wine yeast-strain, EC1118, to growth temperature at 15°C and 30°C under 12 nitrogen-limited, anaerobic steady-state chemostat cultures. more...

Organism:

Schizosaccharomyces pombe; Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL2529

12 Samples

Download data: CEL

(Submitter supplied) Microarray karyotyping (aCGH) of three independent isolates each of four different commerical wine yeast strains was performed. Duplicate arrays (labeled "A" and "B") were performed for each isolate. An all pairs experiment design type is where all labeled extracts are compared to every other labeled extract. Keywords: all_pairs

Organism:

Saccharomyces cerevisiae

Type:

Genome variation profiling by array

Platforms:

GPL2634 GPL2633

24 Samples

Download data

(Submitter supplied) Freeze-thaw stress causes various cellular damages, survival and proliferation defects, and metabolic alterations, although how cells cope with it is poorly understood. In this study, model dough fermentations using two different strains of Saccharomyces cerevisiae baker’s yeast were compared after two-week cell preservation in the refrigerator or in the freezer. As a result, one strain specifically exhibited a decreased fermentation rate after exposed to freeze-thaw stress. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL9825

4 Samples

Download data: TXT

(Submitter supplied) The main objectives of this study were to expand our understanding of NSF1 gene function in industrial S. cerevisiae M2 strain during fermentation by finding the largest maximal clique of co-expressed genes (i.e. Interdependent Correlation Cluster), and to establish the impact of Nsf1p on genome-wide gene expression during the fermentation process with possible implications related to wine quality and S. more...

Organism:

Saccharomyces cerevisiae; Schizosaccharomyces pombe

Type:

Expression profiling by array

Platform:

GPL2529

14 Samples

Download data: CEL

(Submitter supplied) Natural grape-juice fermentations involve the sequential development of different yeast species which strongly influence the chemical and sensorial traits of the final product. In the present study,we aimed to examine the transcriptomic response of Saccharomyces cerevisiae to the presence of Hanseniaspora guilliermondii wine fermentation.

Organism:

Saccharomyces cerevisiae; Schizosaccharomyces pombe

Type:

Expression profiling by array

Platform:

GPL2529

16 Samples

Download data: CEL

(Submitter supplied) Background We previously described the first respiratory Saccharomyces cerevisiae strain, KOY.TM6*P, by integrating the gene encoding a chimeric hexose transporter, Tm6*, into the genome of an hxt null yeast. Subsequently we demonstrated the transferability of this respiratory phenotype in the presence of up to 100 g/L glucose to a yeast strain in which only HXT1-7 had been deleted. In this study, we wanted to examine the basis of the respiratory phenotype of the resultant strain, V5.TM6*P, by comparing its transcriptome with that of its parent, V5, at different glucose concentrations. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL4423

24 Samples

Download data: TXT

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

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platforms:

GPL4069 GPL8589

2 Samples

Download data: TXT

(Submitter supplied) This work was designed to identify yeast cellular functions specifically affected by the stress factors predominating during the first stages of wine fermentation and genes required for optimal growth under these conditions. The main experimental method used was quantitative fitness analysis by means of competition experiments of whole genome barcoded yeast knock-out collections in continuous culture. more...

Organism:

Saccharomyces cerevisiae

Type:

Other

Platform:

GPL17030

28 Samples

Download data: CEL

(Submitter supplied) In conditions of nitrogen limitation, Saccharomyces cerevisiae strains differ in their fermentation capacities, due to differences in their nitrogen requirements. A population of 133 individuals from the F2 segregant population from a cross between two strains with different nitrogen requirements for efficient fermentation has been analyzed for their fermentation capacities. Two groups of 15 strains were defined, one group of High and one of Low Nitrogen requirement. more...

Organism:

Saccharomyces cerevisiae

Type:

Genome variation profiling by array

Platform:

GPL18217

8 Samples

Download data: GPR, TXT

(Submitter supplied) 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. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL11380

40 Samples

Download data: GPR, TXT