|Application:||Gene expression microarray analysis|
|Number of samples:||6|
|Release date:||Feb 24 2006|
|Last update date:||Jul 1 2016|
|Chemicals:||Ethanol, Amino Acids, Glycerol, Riboflavin, Zinc|
|Dataset link||Functional Genomic Analysis of Commercial Baker’s Yeast during Initial Stages of Model Dough-Fermentation|
Saccharomyces cerevisiae T128 was used as a model of typical commercial baker’s yeast used in Japan. After 18 h cultivation, cells in stationary phase were collected by centrifugation (2,700g for 5 min). Some of the cell pellets were suspended in 900 ml of sterilized water. Cells for no-fermentation control were harvested after the fed-butch cultivation and stored until RNA extraction. Cell pellets (11,700 OD units) were suspended in 390 ml of lequid fermentation (LF) medium in a 500-ml flask and then fermented for 300 min. To investigate gene expression profiles during initial stages of dough-fermentation, cell samples for DNA microarray analysis were obtained from each culture medium at 15 min, 30 min, and 60 min. Cells in stationary phase were then collected by centrifugation (2,700g for 5 min), and stored until RNA extraction.