Transcription profile of brewery yeast under fermentation conditions
Aims: Yeast strains, used in the brewing industry, experience distinctive physiological conditions. During a brewing fermentation, yeast are exposed to anaerobic conditions, high pressure, high specific gravity and low temperatures. The purpose of this study was to examine the global gene expression...
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| Veröffentlicht in: | Journal of applied microbiology 2003-01, Vol.94 (3), p.432-448 |
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| container_title | Journal of applied microbiology |
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| creator | James, T.C. Campbell, S. Donnelly, D. Bond, U. |
| description | Aims:
Yeast strains, used in the brewing industry, experience distinctive physiological conditions. During a brewing fermentation, yeast are exposed to anaerobic conditions, high pressure, high specific gravity and low temperatures. The purpose of this study was to examine the global gene expression profile of yeast subjected to brewing stress.
Methods and Results:
We have carried out a microarray analysis of a typical brewer's yeast during the course of an 8‐day fermentation in 15°P wort. We used the probes derived from Saccharomyces cerevisiae genomic DNA on the chip and RNA isolated from three stages of brewing. This analysis shows a high level of expression of genes involved in fatty acid and ergosterol biosynthesis early in fermentation. Furthermore, genes involved in respiration and mitochondrial protein synthesis also show higher levels of expression.
Conclusions:
Surprisingly, we observed a complete repression of many stress response genes and genes involved in protein synthesis throughout the 8‐day period compared with that at the start of fermentation.
Significance and Impact of the Study:
This microarray data set provides an analysis of gene expression under brewing fermentation conditions. The data provide an insight into the various metabolic processes altered or activated by brewing conditions of growth. This study leads to future experiments whereby selective alterations in brewing conditions could be introduced to take advantage of the changing transcript profile to improve the quality of the brew. |
| doi_str_mv | 10.1046/j.1365-2672.2003.01849.x |
| format | Article |
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Yeast strains, used in the brewing industry, experience distinctive physiological conditions. During a brewing fermentation, yeast are exposed to anaerobic conditions, high pressure, high specific gravity and low temperatures. The purpose of this study was to examine the global gene expression profile of yeast subjected to brewing stress.
Methods and Results:
We have carried out a microarray analysis of a typical brewer's yeast during the course of an 8‐day fermentation in 15°P wort. We used the probes derived from Saccharomyces cerevisiae genomic DNA on the chip and RNA isolated from three stages of brewing. This analysis shows a high level of expression of genes involved in fatty acid and ergosterol biosynthesis early in fermentation. Furthermore, genes involved in respiration and mitochondrial protein synthesis also show higher levels of expression.
Conclusions:
Surprisingly, we observed a complete repression of many stress response genes and genes involved in protein synthesis throughout the 8‐day period compared with that at the start of fermentation.
Significance and Impact of the Study:
This microarray data set provides an analysis of gene expression under brewing fermentation conditions. The data provide an insight into the various metabolic processes altered or activated by brewing conditions of growth. This study leads to future experiments whereby selective alterations in brewing conditions could be introduced to take advantage of the changing transcript profile to improve the quality of the brew.</description><identifier>ISSN: 1364-5072</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1046/j.1365-2672.2003.01849.x</identifier><identifier>PMID: 12588552</identifier><identifier>CODEN: JAMIFK</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Science Ltd</publisher><subject>Anaerobiosis ; Anaerobiosis - genetics ; Beers ; Biological and medical sciences ; brewing ; Culture Media ; Ethanol - metabolism ; Fatty Acids, Nonesterified - metabolism ; Fermentation ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Gene Expression - genetics ; Genes, Fungal - genetics ; Glycogen - metabolism ; Glycolysis - genetics ; lager yeast transcriptome ; Maltose - metabolism ; metabolic changes ; Mitochondria - genetics ; Mitochondrial Proteins - metabolism ; Oligonucleotide Array Sequence Analysis - methods ; Pyruvates - metabolism ; Saccharomyces cerevisiae - genetics ; Saccharomyces cerevisiae - metabolism ; Sterols - metabolism ; stress response ; Transcription, Genetic ; Tricarboxylic Acids - metabolism</subject><ispartof>Journal of applied microbiology, 2003-01, Vol.94 (3), p.432-448</ispartof><rights>2003 INIST-CNRS</rights><rights>Copyright Blackwell Science Ltd. 2003</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5199-bc75c1201fb02b5faf1032b07c08981457a899273e9580ebba86d8b9cf3b7a9b3</citedby><cites>FETCH-LOGICAL-c5199-bc75c1201fb02b5faf1032b07c08981457a899273e9580ebba86d8b9cf3b7a9b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1046%2Fj.1365-2672.2003.01849.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1046%2Fj.1365-2672.2003.01849.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,778,782,1414,27911,27912,45561,45562</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14588085$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12588552$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>James, T.C.</creatorcontrib><creatorcontrib>Campbell, S.</creatorcontrib><creatorcontrib>Donnelly, D.</creatorcontrib><creatorcontrib>Bond, U.</creatorcontrib><title>Transcription profile of brewery yeast under fermentation conditions</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>Aims:
Yeast strains, used in the brewing industry, experience distinctive physiological conditions. During a brewing fermentation, yeast are exposed to anaerobic conditions, high pressure, high specific gravity and low temperatures. The purpose of this study was to examine the global gene expression profile of yeast subjected to brewing stress.
Methods and Results:
We have carried out a microarray analysis of a typical brewer's yeast during the course of an 8‐day fermentation in 15°P wort. We used the probes derived from Saccharomyces cerevisiae genomic DNA on the chip and RNA isolated from three stages of brewing. This analysis shows a high level of expression of genes involved in fatty acid and ergosterol biosynthesis early in fermentation. Furthermore, genes involved in respiration and mitochondrial protein synthesis also show higher levels of expression.
Conclusions:
Surprisingly, we observed a complete repression of many stress response genes and genes involved in protein synthesis throughout the 8‐day period compared with that at the start of fermentation.
Significance and Impact of the Study:
This microarray data set provides an analysis of gene expression under brewing fermentation conditions. The data provide an insight into the various metabolic processes altered or activated by brewing conditions of growth. This study leads to future experiments whereby selective alterations in brewing conditions could be introduced to take advantage of the changing transcript profile to improve the quality of the brew.</description><subject>Anaerobiosis</subject><subject>Anaerobiosis - genetics</subject><subject>Beers</subject><subject>Biological and medical sciences</subject><subject>brewing</subject><subject>Culture Media</subject><subject>Ethanol - metabolism</subject><subject>Fatty Acids, Nonesterified - metabolism</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gene Expression - genetics</subject><subject>Genes, Fungal - genetics</subject><subject>Glycogen - metabolism</subject><subject>Glycolysis - genetics</subject><subject>lager yeast transcriptome</subject><subject>Maltose - metabolism</subject><subject>metabolic changes</subject><subject>Mitochondria - genetics</subject><subject>Mitochondrial Proteins - metabolism</subject><subject>Oligonucleotide Array Sequence Analysis - methods</subject><subject>Pyruvates - metabolism</subject><subject>Saccharomyces cerevisiae - genetics</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Sterols - metabolism</subject><subject>stress response</subject><subject>Transcription, Genetic</subject><subject>Tricarboxylic Acids - metabolism</subject><issn>1364-5072</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkd1LwzAUxYMobn78C1IEfWu9SZo2efBh-C2KL_M5JFkCHV07k5XZ_950Gwq-6FMO5Hcv556DUIIhw5AXV_MM04KlpChJRgBoBpjnIvvcQ-Pvj_2NzlMGJRmhoxDmAJgCKw7RCBPGOWNkjG6nXjXB-Gq5qtomWfrWVbVNWpdob9fW90lvVVglXTOzPnHWL2yzUhvWtM2sGlQ4QQdO1cGe7t5j9H5_N715TF_eHp5uJi-pYViIVJuSGUwAOw1EM6ccBko0lAa44DhnpeJCkJJawThYrRUvZlwL46guldD0GF1u90abH50NK7mogrF1rRrbdkGWFCgVmPwJYl4ILKCI4PkvcN52volHSEJJtBFjihDfQsa3IXjr5NJXC-V7iUEOfci5HGKXQ-xy6ENu-pCfcfRst7_TCzv7GdwVEIGLHaCCUbWLbZgq_HB55GDj4XrLrWM9_b8NyOfJ66DoF_60pYY</recordid><startdate>20030101</startdate><enddate>20030101</enddate><creator>James, T.C.</creator><creator>Campbell, S.</creator><creator>Donnelly, D.</creator><creator>Bond, U.</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><general>Oxford University Press</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>20030101</creationdate><title>Transcription profile of brewery yeast under fermentation conditions</title><author>James, T.C. ; Campbell, S. ; Donnelly, D. ; Bond, U.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5199-bc75c1201fb02b5faf1032b07c08981457a899273e9580ebba86d8b9cf3b7a9b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Anaerobiosis</topic><topic>Anaerobiosis - genetics</topic><topic>Beers</topic><topic>Biological and medical sciences</topic><topic>brewing</topic><topic>Culture Media</topic><topic>Ethanol - metabolism</topic><topic>Fatty Acids, Nonesterified - metabolism</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gene Expression - genetics</topic><topic>Genes, Fungal - genetics</topic><topic>Glycogen - metabolism</topic><topic>Glycolysis - genetics</topic><topic>lager yeast transcriptome</topic><topic>Maltose - metabolism</topic><topic>metabolic changes</topic><topic>Mitochondria - genetics</topic><topic>Mitochondrial Proteins - metabolism</topic><topic>Oligonucleotide Array Sequence Analysis - methods</topic><topic>Pyruvates - metabolism</topic><topic>Saccharomyces cerevisiae - genetics</topic><topic>Saccharomyces cerevisiae - metabolism</topic><topic>Sterols - metabolism</topic><topic>stress response</topic><topic>Transcription, Genetic</topic><topic>Tricarboxylic Acids - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>James, T.C.</creatorcontrib><creatorcontrib>Campbell, S.</creatorcontrib><creatorcontrib>Donnelly, D.</creatorcontrib><creatorcontrib>Bond, U.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>James, T.C.</au><au>Campbell, S.</au><au>Donnelly, D.</au><au>Bond, U.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Transcription profile of brewery yeast under fermentation conditions</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>2003-01-01</date><risdate>2003</risdate><volume>94</volume><issue>3</issue><spage>432</spage><epage>448</epage><pages>432-448</pages><issn>1364-5072</issn><eissn>1365-2672</eissn><coden>JAMIFK</coden><abstract>Aims:
Yeast strains, used in the brewing industry, experience distinctive physiological conditions. During a brewing fermentation, yeast are exposed to anaerobic conditions, high pressure, high specific gravity and low temperatures. The purpose of this study was to examine the global gene expression profile of yeast subjected to brewing stress.
Methods and Results:
We have carried out a microarray analysis of a typical brewer's yeast during the course of an 8‐day fermentation in 15°P wort. We used the probes derived from Saccharomyces cerevisiae genomic DNA on the chip and RNA isolated from three stages of brewing. This analysis shows a high level of expression of genes involved in fatty acid and ergosterol biosynthesis early in fermentation. Furthermore, genes involved in respiration and mitochondrial protein synthesis also show higher levels of expression.
Conclusions:
Surprisingly, we observed a complete repression of many stress response genes and genes involved in protein synthesis throughout the 8‐day period compared with that at the start of fermentation.
Significance and Impact of the Study:
This microarray data set provides an analysis of gene expression under brewing fermentation conditions. The data provide an insight into the various metabolic processes altered or activated by brewing conditions of growth. This study leads to future experiments whereby selective alterations in brewing conditions could be introduced to take advantage of the changing transcript profile to improve the quality of the brew.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><pmid>12588552</pmid><doi>10.1046/j.1365-2672.2003.01849.x</doi><tpages>17</tpages></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete; Oxford University Press Journals All Titles (1996-Current) |
| subjects | Anaerobiosis Anaerobiosis - genetics Beers Biological and medical sciences brewing Culture Media Ethanol - metabolism Fatty Acids, Nonesterified - metabolism Fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Gene Expression - genetics Genes, Fungal - genetics Glycogen - metabolism Glycolysis - genetics lager yeast transcriptome Maltose - metabolism metabolic changes Mitochondria - genetics Mitochondrial Proteins - metabolism Oligonucleotide Array Sequence Analysis - methods Pyruvates - metabolism Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - metabolism Sterols - metabolism stress response Transcription, Genetic Tricarboxylic Acids - metabolism |
| title | Transcription profile of brewery yeast under fermentation conditions |
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