Application of Shotgun DNA Microarray Technology to Gene Expression Analysis in Lager Yeast

Kobayashi, Naoyuki; Sato, Masahide; Fukuhara, Syunsuke; Yokoi, Shigehisa; Kurihara, Toshio; Watari, Junji; Yokoi, Takeshi; Ohta, Masayuki; Kaku, Yoshiko; Saito, Toshiro

doi:10.1094/asbcj-2007-0319-02

Cited by 8 publications

(9 citation statements)

References 16 publications

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“…This knowledge supported the development of microarray technology. However, the application in lager yeast was hampered by the availability of lager yeastspecific arrays, which have a more complex genetic background than S. cerevisiae (Kobayashi et al, 2007). However, the application in lager yeast was hampered by the availability of lager yeastspecific arrays, which have a more complex genetic background than S. cerevisiae (Kobayashi et al, 2007).…”

Section: Future Yeast Researchmentioning

confidence: 99%

“…Transcript-level analysis with DNA microarrays has become a powerful tool to study gene expression and metabolic changes and has been applied to the brewing yeast transcriptome during production-scale lager beer fermentation (Olesen et al, 2002). However, the application in lager yeast was hampered by the availability of lager yeastspecific arrays, which have a more complex genetic background than S. cerevisiae (Kobayashi et al, 2007). Future developments in this field can provide clarity regarding the best brewing practices to optimize yeast performance during propagation, yeast handling and fermentation.…”

Section: Future Yeast Researchmentioning

confidence: 99%

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The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

Lodolo¹,

Kock

Axcell³

et al. 2008

FEMS Yeast Research

202

169

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Historically, mankind and yeast developed a relationship that led to the discovery of fermented beverages. Numerous inventions have led to improved technologies and capabilities to optimize fermentation technology on an industrial scale. The role of brewing yeast in the beer-making process is reviewed and its importance as the main character is highlighted. On considering the various outcomes of functions in a brewery, it has been found that these functions are focused on supporting the supply of yeast requirements for fermentation and ultimately to maintain the integrity of the product. The functions/processes include: nutrient supply to the yeast (raw material supply for brewhouse wort production); utilities (supply of water, heat and cooling); quality assurance practices (hygiene practices, microbiological integrity measures and other specifications); plant automation (vessels, pipes, pumps, valves, sensors, stirrers and centrifuges); filtration and packaging (product preservation until consumption); distribution (consumer supply); and marketing (consumer awareness). Considering this value chain of beer production and the 'bottle neck' during production, the spotlight falls on fermentation, the age-old process where yeast transforms wort into beer.

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Section: Future Yeast Researchmentioning

confidence: 99%

Section: Future Yeast Researchmentioning

confidence: 99%

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

Lodolo¹,

Kock

Axcell³

et al. 2008

FEMS Yeast Research

202

169

View full text Add to dashboard Cite

show abstract

“…Even after genome sequences of one lager brewer's yeast were accomplished, this hybridization method continues to be used because of reasons described by Kobayashi et al . ().…”

Section: Introductionmentioning

confidence: 99%

“…The results also allow many aspects of yeast to be understood and explored, such as underlying strain origins, evolution and distances, the cellular states during specific cultivation and fermentation stages, the contribution of novel target genes to improve productivity, and important phenotyping genes to the host cells Oud et al, 2012). Microarray studies of lager brewer's yeast have mainly focused on the examination of gene copy number (Bond et al, 2004), genome origins and evolution (Dunn & Sherlock, 2008), genetic distances (Erny et al, 2012), genome composition (Peris et al, 2012), gene expression analysis during fermentation (James et al, 2002(James et al, , 2003Blieck et al, 2007;Kobayashi et al, 2007;Yoshida et al, 2007), transcriptional response during brewing and propagation (Gibson et al, 2008a, b), functional analysis and transcriptional regulation of specific genes (Bolat et al, 2013), and orthologous gene expression analysis (Minato et al, 2009;Horinouchi et al, 2010). As far as we know, no one has reported on DNA microarray studies on autolysis of lager brewer's yeast.…”

Section: Introductionmentioning

confidence: 99%

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Microarray studies on lager brewer's yeasts reveal cell status in the process of autolysis

Wang

2014

FEMS Yeast Res

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In this work, we performed DNA microarray studies on lager brewer's yeast Saccharomyces pastorianus to investigate changes in gene expression in the process of autolysis. The two strains we used were Qing2 and 5-2. Strain 5-2 is a mutant of Qing2 and autolyzes much more slowly than its parent strain. Four samples of these two strains during different autolysis stages (0% and 15%) were tested using DNA microarray containing > 10,000 yeast's genes. Analysis of genes with the same transcription pattern (up- or down-regulated in both strains) showed that the same 99 genes were up-regulated (transcription levels were increased), and the same 97 genes were down-regulated (transcription levels were decreased) by fivefold or more during autolysis. Genes involved in energy production/utilization, protein anabolism, and stress response were down-regulated. Genes related to cell wall organization and biogenesis, starvation response and DNA damage response were up-regulated. Analysis of genes with opposite transcription patterns (up-regulated in one strain and down-regulated in the other one) showed that 246 genes were up-regulated in 5-2 (autolyzes slowly) and down-regulated in Qing2 (autolyzes rapidly). Another 18 genes had opposite transcription levels, indicating that the strain which autolyzes slowly had better cell vitality despite the same autolysis stage. These findings might further promote the global understanding of autolysis in yeast.

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Flavour-active volatile compounds in beer: production, regulation and control

et al. 2017

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Many classes of compounds have been shown to play an important role in the development of flavour characteristics of beer. This significantly influences its taste and sensory properties, thus affecting its market performance. Despite the intensive research aimed at unravelling the precise mechanism and regulation of flavour formation in beer, current knowledge remains far from complete. Several reviews are available on the general composition of beer and yeast metabolic pathways involved in the production of volatile compounds in beer. However, a limited amount of work has been reported concerning the influence of some of the beer constituents and other important parameters on beer flavour. This paper reviews the current knowledge of the biochemistry behind flavour formation in beer and discusses the different factors that influence its formation and how it can be controlled during brewery fermentation.

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Application of Shotgun DNA Microarray Technology to Gene Expression Analysis in Lager Yeast

Cited by 8 publications

References 16 publications

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

Microarray studies on lager brewer's yeasts reveal cell status in the process of autolysis

Flavour-active volatile compounds in beer: production, regulation and control

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Application of Shotgun DNA Microarray Technology to Gene Expression Analysis in Lager Yeast

Cited by 8 publications

References 16 publications

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

Microarray studies on lager brewer's yeasts reveal cell status in the process of autolysis

Flavour-active volatile compounds in beer: production, regulation and control

Contact Info

Product

Resources

About

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing