GEO DataSets

(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:

Lactobacillus delbrueckii subsp. bulgaricus; Saccharomyces cerevisiae

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

Type:

Expression profiling by array

Platform:

GPL16855

4 Samples

Download data: TXT

(Submitter supplied) Many food fermentations are carried out by mixed cultures of lactic acid bacteria. Interactions between strains are of key importance for the performance of these fermentations. Yoghurt fermentation by Streptoccus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (L.bulgaricus) is one of the best-described mixed culture fermentations. These species stimulate each other’s growth by the exchange of metabolites such as folic acid and carbon dioxide. more...

Organism:

Lactobacillus delbrueckii subsp. bulgaricus ATCC BAA-365; Streptococcus thermophilus CNRZ1066

Type:

Expression profiling by array

Platform:

GPL10366

20 Samples

Download data: TXT

(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:

Lachancea thermotolerans; Saccharomyces cerevisiae

Type:

Expression profiling by high throughput sequencing

Platforms:

GPL24800 GPL24799 GPL19756

10 Samples

Download data: TXT

(Submitter supplied) Diurnal temperature cycling is an intrinsic characteristic of many exposed microbial ecosystems. However, its influence on yeast physiology and transcriptome has not been studied in detail. In this study, 24-h sinoidal temperature cycles, oscillating between 12 and 30°C, were imposed on anaerobic, glucose-limited chemostat cultures of Saccharomyces cerevisiae. After three diurnal temperature cycles (DTC), concentrations of glucose, and extracellular metabolites, as well as CO2-production rates showed regular, reproducible circadian rhytms. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL90

17 Samples

Download data: CEL

(Submitter supplied) Extremely low specific growth rates (below 0.01 h-1) represent a largely unexplored area of microbial physiology. Retentostats enable controlled, energy-limited cultivation at near-zero specific growth rates while avoiding starvation. In this study, anaerobic, glucose-limited retentostats were used to analyze physiological and genome-wide transcriptional responses of Saccharomyces cerevisiae to cultivation at near-zero specific growth rates. more...

Organism:

Saccharomyces cerevisiae

Type:

Expression profiling by array

Platform:

GPL90

11 Samples

Download data: CEL