GEO DataSets

(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) 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) The aim of this study is to phenotype a collection of 27 S. cerevisiae commercial wine strains growing within temperatures (4-45ºC) in both minimal media (SD) and synthetic must (SM) and, taking into account µmax value, to select two strains with divergent phenotype in their capacity to grow at low temperature. To confirm this differential phenotype, we design a competition between both strains during wine fermentations. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL10039

4 Samples

Download data: GPR, TXT, XLS

(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) 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

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(Submitter supplied) DNA microarray analysis was used to profile gene expression in a commercial isolate of Saccharomyces cerevisiae grown in a synthetic grape juice medium under conditions mimicking a natural environment for yeast: High-sugar and variable nitrogen conditions. The high nitrogen condition displayed elevated levels of expression of genes involved in biosynthesis of macromolecular precursors across the time course as compared to low-nitrogen. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platforms:

GPL3795 GPL66

6 Samples

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(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

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(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

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(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) Yeast mannoproteins contribute to several aspects of wine quality by protecting wine against protein haze, reducing astringency, retaining aroma compounds and stimulating growth of lactic-acid bacteria. The selection of a yeast strain simultaneously overproducing mannoproteins and showing good fermentative characteristics is a difficult task. In this work, a Saccharomyces cerevisiae x Saccharomyces cerevisiae hybrid bearing the two oenologically relevant features was constructed and a reduction in the amount of bentonite necessary for wine stabilization was observed for wines fermented with the generated strain. more...

Organism:

Saccharomyces cerevisiae

Type:

Genome variation profiling by array

Platform:

GPL13945

3 Samples

Download data: GPR

(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:

Schizosaccharomyces pombe; Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL2529

16 Samples

Download data: CEL

(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) The objective of this work is to identify, in enological condition, differences in transcriptomic regulation that may explain the differences in strains fermentation properties. For this, we compared the global expression patterns of 8 Saccharomyces cerevisiae strains with different nitrogen requirement (L2868, 4CAR1, Fermiflor, Zymasil, MTF1782, 7013, K1M, EC1118). The transcriptome was analyzed on cells fermenting in a nitrogen limited medium containing 100mg.l-1 assimilable nitrogen (SM100) and harvested at stationary phase (45g/L of CO2 produced and corresponding to 6% ethanol). more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL17690

16 Samples

Download data: GPR

(Submitter supplied) To assess the impact of a higher oligopeptide assimilation mediated by Fot1/2, oligopeptides transporters acquired by HGT on wine yeast cell metabolism in winemaking conditions,we carried out a comparison of transcriptomic profiles of the wine wild type strain 59A and the deletion mutant of FOT1/2 genes during exponential growth.

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL17690

15 Samples

Download data: GPR

(Submitter supplied) K.marxianus and S. cerevisiae differed by their consumption of some amino acids and the production of aroma compounds (especially higher alcohols). To complete this phenotypic observation, RNA sequencing experiment was performed. Two samples were realized: at 6h of fermentation corresponding to lag phase and at the time of half of the maximal population was reached (20h for S. cerevisiae and 36h for K. more...

Organism:

Kluyveromyces marxianus; Saccharomyces cerevisiae

Type:

Expression profiling by high throughput sequencing

Platforms:

GPL26472 GPL17342

12 Samples

Download data: TAB

(Submitter supplied) In this work we evaluated the impact of nutritional unbalances, as lipids/nitrogen unbalances, on wine yeast survival during alcoholic fermentation. We showed that lipids limitations (actually ergosterol limitation) lead to a rapid loss of viability during the stationary phase of fermentation but that cell death rate is strongly modulated by the amount of nitrogen sources. Yeast survival is reduced when an excess of nitrogen is available in lipid-limited fermentations. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL16244

4 Samples

Download data: GPR

(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) 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:

GPL24800 GPL24799 GPL19756

10 Samples

Download data: TXT