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
Hauptverfasser:	James, T.C., Campbell, S., Donnelly, D., Bond, U.
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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