Difference between revisions of "Mbalducc Week 12"
From LMU BioDB 2017
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*Previous studies have been done on wine strains of yeast, but the way these tests were done provide results which can be analyzed in multiple ways. | *Previous studies have been done on wine strains of yeast, but the way these tests were done provide results which can be analyzed in multiple ways. | ||
*Temperature is a large factor in wine making. Depending on the temperature, the taste, texture, and other characteristics of the wine change. | *Temperature is a large factor in wine making. Depending on the temperature, the taste, texture, and other characteristics of the wine change. | ||
| − | * | + | *This study focuses on comparing the differences between the growth of lab yeast and wine yeast in nitrogen limited, anaerobic mediums, as well as |
=Acknowledgements= | =Acknowledgements= | ||
Revision as of 00:45, 17 November 2017
Contents
Definitions
- Organoleptic: A substance which has properties that can be detected by a sensory receptor (merriam)
- Oenological: Relating to the study of wine (oxford)
- Homocedastic: All variables have equal variances (merriam)
- Pseudohyphal: Short chain of cells formed by daughter cells not separating entirely (medical)
- Metabolome: All of the metabolites in a cell at a certain stage of development (dictionary of cell and microbiology)
- Trehalose: Disaccharide sugar found in high numbers in invertebrates (dictionary of cell and microbiology)
- Isoform: Protein which functions the same and has a similar sequence to another, but is formed by a different gene (dictionary of cell and microbiology)
- Gluconeogenesis:Creation of glucose from substances other than carbohyrates (dictionary of cell and microbiology)
- Quadrupole: A situation in which there are four equal poles through which electric charge is distributed (oxford)
- Chemostat: A device which helps to regulate nutrients and the medium in which bacterial cells are grown (dictionary of cell and microbiology)
Outline of Article
Abstract
- Saccharomyces cerevisiae has been widely used in research to help understand eukaryotic cells, and their many functions.
- Wine yeasts have not been used for many reasons, mainly only to study the properties they have that contribute to making wines.
- This experiment grew both the lab strains and the wine strains in 15ºC and 30ºC.
- The environment was purposefully nitrogen-limited and anaerobic, regulated by a chemostat.
- Growth temperature had a large affect on the growth or biomass of both of the strains.
- The wine strain seemed to be better at forming biomass and the laboratory strain was better at fermenting under these conditions.
- Analysis of the results was done by using DNA microarrays as well as metabalome analysis.
- This helped identify genes in each strain which were affected by the different temperatures.
- By doing this, genes could be identified which were different because of the different strains as well as the genes which were different because of the temperatures.
- 1,007 temperature-dependent genes were found and 473 strain-dependent genes were found.
- Nitrogen metabolism and heat shock response were most affected by the temperature dependent genes.
- The properties which were most affected by the strain-dependent genes were sugar uptake, nitrogen metabolism, and the organoleptic properties.
Introduction
- Saccharomyces cerevisiae is an important bacteria which has many applications such as baking and creation of alcoholic beverages.
- Recently, it has been used in creation of pharmaceuticals.
- S. cerevisiae is a model organism, it is used to represent other organisms which are structured and function in similar ways to it in experiments.
- Lab strains of yeast have different functions than wine strains. Lab strains usually have difficulty breaking down sugars from grapes into ethanols compared to wine yeasts, so they cannot be used to make wines.
- Wine yeasts are used for wine production because they have high ethanol tolerance, fermentation activity, ability to grow in a wide temperature range, and other properties.
- These properties which these yeasts have more than lab yeasts probably contribute to the differences observed between these two types of yeast.
- Previous studies have been done on wine strains of yeast, but the way these tests were done provide results which can be analyzed in multiple ways.
- Temperature is a large factor in wine making. Depending on the temperature, the taste, texture, and other characteristics of the wine change.
- This study focuses on comparing the differences between the growth of lab yeast and wine yeast in nitrogen limited, anaerobic mediums, as well as
Acknowledgements
This week, I worked with the project manager of our group, Hayden Hinsch
References
LMU BioDB 2017. (2017). Week 12. Retrieved November 15, 2017, from https://xmlpipedb.cs.lmu.edu/biodb/fall2017/index.php/Week_12
Pizzaro, Jewett, Nielson, Agosin. (2008) Growth Temperature Exerts Differential Physiological and Transcriptional Responses in Laboratory and Wine Strains of Saccharomyces Cerevisiae. "Applied and Environmental Microbiology", 74, 6358-6368, doi:10.1128/AEM.00602-08
https://www.merriam-webster.com/dictionary/organoleptic
https://en.oxforddictionaries.com/definition/oenology
https://www.merriam-webster.com/dictionary/homoscedasticity
https://medical-dictionary.thefreedictionary.com/pseudohypha
https://en.oxforddictionaries.com/definition/quadrupole
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