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Title: Expression data from Saccharomyces cerevisiae and Saccharomyces pastorianus var. carlsbergensis      
dateReleased:
09-11-2013
description:
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
privacy:
not applicable
aggregation:
instance of dataset
ID:
E-GEOD-50728
refinement:
raw
alternateIdentifiers:
50728
keywords:
functional genomics
dateModified:
06-03-2014
availability:
available
types:
gene expression
ID:
A-AFFY-47
name:
Affymetrix GeneChip Yeast Genome 2.0 Array [Yeast_2]
accessURL: https://www.ebi.ac.uk/arrayexpress/files/E-GEOD-50728/E-GEOD-50728.raw.1.zip
storedIn:
ArrayExpress
qualifier:
gzip compressed
format:
TXT
accessType:
download
authentication:
none
authorization:
none
accessURL: https://www.ebi.ac.uk/arrayexpress/files/E-GEOD-50728/E-GEOD-50728.processed.1.zip
storedIn:
ArrayExpress
qualifier:
gzip compressed
format:
TXT
accessType:
download
authentication:
none
authorization:
none
accessURL: https://www.ncbi.nlm.nih.gov/geo/query/acc.cgi?acc=GSE50728
storedIn:
Gene Expression Omnibus
qualifier:
not compressed
format:
HTML
accessType:
landing page
primary:
true
authentication:
none
authorization:
none
abbreviation:
EBI
homePage: http://www.ebi.ac.uk/
ID:
SCR:004727
name:
European Bioinformatics Institute
homePage: https://www.ebi.ac.uk/arrayexpress/
ID:
SCR:002964
name:
ArrayExpress
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