Expression data from Saccharomyces cerevisiae and Saccharomyces pastorianus var. carlsbergensis

During fermentation Saccharomyces yeast produces various aroma-active metabolites determining the different characteristics of aroma and taste in fermented beverages. Amino acid utilization by yeast during brewer´s wort fermentation is seen as linked to flavour profile. To better understand the relationship between the biosynthesis of aroma relevant metabolites and the importance of amino acids, DNA microarrays were performed for Saccharomyces cerevisiae strain S81 and Saccharomyces pastorianus var. carlsbergensis strain S23, respectively. Thereby, changes in transcription of genes were measured, which are associated with amino acid assimilation and its derived aroma-active compounds during fermentation. 48 samples were used in this experiment

发酵过程中，酿酒酵母属（Saccharomyces）酵母可产生多种香气活性代谢物，这些代谢物决定了发酵饮品香气与风味的差异化特质。酵母在啤酒麦芽汁发酵过程中对氨基酸的利用，被认为与发酵饮品的风味特征密切相关。为深入解析香气相关代谢物的生物合成与氨基酸重要性之间的内在关联，本研究分别针对酿酒酵母（Saccharomyces cerevisiae）菌株S81和卡尔斯伯巴氏酵母（Saccharomyces pastorianus var. carlsbergensis）菌株S23开展了DNA微阵列（DNA microarrays）实验，借此检测了发酵过程中与氨基酸同化作用及其衍生香气活性化合物相关的基因转录变化。本实验共使用48份样本。