MassIVE MSV000092793

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Systematic profiling of Hefeweizen ale yeast across fermentation and repitching reveals global trends in protein dynamics during brewing

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Description

Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeast) is amongst the most profiled organisms on the planet, yet the temporal molecular changes that underlie industrial fermentation and beer brewing remain understudied. Here, we characterized the genomic makeup of a Saccharomyces cerevisiae ale yeast widely used in the production of Hefeweizen beers, and applied shotgun mass spectrometry to systematically measure the proteomic changes throughout two fermentation cycles which were separated by 14 rounds of serial repitching. [doi:10.25345/C50863G6Z] [dataset license: CC0 1.0 Universal (CC0 1.0)]

Keywords: yeast, brewing, proteomics, mass spectrometry

Contact

Principal Investigators:
(in alphabetical order) 		Edward Marcotte, University of Texas at Austin, United States
Maitreya J. Dunham, University of Washington, United States
Submitting User: vyqtdang
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Distinct protein accessions are counted across all files submitted in the "Statistical Analysis of Quantified Analytes" category having a "Protein" column in this dataset.

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Number of distinct proteins found to be differentially abundant in at least one comparison across all analyses (original submission and reanalyses) associated with this dataset.

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Distinct protein accessions are counted across all files submitted in the "Statistical Analysis of Quantified Analytes" category having a "Protein" column in this dataset.

"N/A" means no results of this type were submitted.
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