GEO DataSets

(Submitter supplied) In wine fermentation, the blending of non-Saccharomyces yeast with Saccharomyces cerevisiae to improve the complexity of wine has become common practice, but data regarding the impact on yeast physiology and on genetic and metabolic regulation remain limited. Here we describe a transcriptomic analysis of single species and mixed species fermentations.

Organism:

Saccharomyces cerevisiae; Lachancea thermotolerans

Type:

Expression profiling by high throughput sequencing

Platforms:

GPL24799 GPL24800 GPL19756

10 Samples

Download data: TXT

(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) 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) 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) The present study aims to explore chemostat-based transcriptome analysis of mixed cultures by investigating interactions between the yeast S. cerevisiae and the lactic acid bacterium Lb. bulgaricus . S. cerevisiae and Lb. bulgaricus are both frequently encountered in kefir, a fermented dairy product (25). In the context of this study, this binary culture serves as a model for the many traditional food and beverage fermentation processes in which yeasts and lactic acid bacteria occur together (19,26-30). more...

Organism:

Saccharomyces cerevisiae; Lactobacillus delbrueckii subsp. bulgaricus

Type:

Expression profiling by array

Platform:

GPL90

6 Samples

Download data: CEL

(Submitter supplied) The present study aims to explore chemostat-based transcriptome analysis of mixed cultures by investigating interactions between the yeast S. cerevisiae and the lactic acid bacterium L. bulgaricus . S. cerevisiae and L. bulgaricus are both frequently encountered in kefir, a fermented dairy product. In the context of this study, this binary culture serves as a model for the many traditional food and beverage fermentation processes in which yeasts and lactic acid bacteria occur together. more...

Organism:

Lactobacillus delbrueckii subsp. bulgaricus ATCC BAA-365; Lactobacillus delbrueckii subsp. bulgaricus; Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL16855

4 Samples

Download data: TXT

(Submitter supplied) 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 SubSeries listed below.

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL3763

38 Samples

Download data

(Submitter supplied) Gene expression analysis of a time course experiment of a synthetic must (nitrogen-poor) fermentation by a natural wine yeast, supplemented at 72 hours with 200 mg/l of nitrogen Keywords: Time course

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL3763

15 Samples

Download data

(Submitter supplied) Gene expression analysis of a time course experiment of a synthetic must (nitrogen-poor) fermentation by a natural wine yeast. Keywords: Time course

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL3763

15 Samples

Download data

(Submitter supplied) Gene expression analysis of a time course experiment of a synthetic must (nitrogen-rich) fermentation by a natural wine yeast. Keywords: Time course

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL3763

14 Samples

Download data

(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) In this study, we constructed three isogenic strains of S96 yrr1Δ background (its native YRR1 gene was knocked out) carrying three different YRR1 alleles, YRR1_S96, YRR1_YJM789, YRR1_S96-I775E, respectively. We then conducted chromatin immuno-precipitation followed by high-throughput sequencing (ChIP-Seq) for Yrr1 protein on the three strains grown in Yeast Peptone Dextrose medium (YPD) and YPD + 4NQO.

Organism:

Saccharomyces cerevisiae

Type:

Genome binding/occupancy profiling by high throughput sequencing

Platform:

GPL13821

24 Samples

Download data: XLSX

(Submitter supplied) In this study, we constructed three isogenic strains of S96 yrr1Δ background (its native YRR1 gene was knocked out) carrying three different YRR1 alleles, YRR1_S96, YRR1_YJM789 and YRR1_S96-I775E, respectively. We then conducted RNA deep sequencing (RNA-Seq) on the three strains grown in Yeast Peptone Dextrose medium (YPD), YPD + 4NQO and Yeast Peptone glycerol medium (YPglycerol).

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by high throughput sequencing

Platform:

GPL17143

18 Samples

Download data: XLSX

(Submitter supplied) We study the genetics, including microarray karyotyping using comparative genomic hybridization, to explore global changes in the genomic DNA of seven S. cerevisiae strains related to traditional fermentations of very different sources comparing to the sequenced S. cerevisiae laboratory strain (S288C). Our final goal is to determine the adaptive evolution of properties of biotechnological interest in Saccharomyces yeasts. more...

Organism:

Saccharomyces cerevisiae

Type:

Genome variation profiling by array

Platform:

GPL13945

7 Samples

Download data: GPR

(Submitter supplied) Proanthocyanidins (PAs) could pose significant enhancement on the metabolism and fermentation efficiency of Saccharomyces cerevisiae yeast cells, which has been elucidated from metabolic level and cell phenotype in our previous work. The goals of this study are to compare the transcriptome profiling (RNA-seq) of yeast cells treated with and without PAs to explore the possible global protection mechanism. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by high throughput sequencing

Platform:

GPL26171

9 Samples

Download data: XLS, XLSX

(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) The capacity of respiring cultures of Saccharomyces cerevisiae to instantaneously switch to fast alcoholic fermentation upon a transfer to anaerobic sugar-excess conditions is a key characteristic of Saccharomyces cerevisiae in many of its industrial applications. This transition was studied by exposing aerobic glucose-limited chemostat cultures grown at a low specific growth rate to two simultaneous perturbations: oxygen depletion and relief of glucose limitation. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL90

13 Samples

Download data: CEL, CHP, EXP

(Submitter supplied) In industrial fermentations of Saccharomyces cerevisiae, transient changes in oxygen concentration commonly occur and it is important to understand the behaviour of cells during these changes. Saccharomyces cerevisiae CEN.PK113-1A was grown in glucose-limited chemostat culture with 1.0% and 20.9% O2 in the inlet gas (D= 0.10 /h, pH5, 30C). After steady state was achieved, oxygen was replaced with nitrogen and cultures were followed until new steady state was achieved. more...

Organism:

Saccharomyces cerevisiae; Schizosaccharomyces pombe

Type:

Expression profiling by array

Dataset:

GDS3866

Platform:

GPL2529

28 Samples

Download data: CEL