General information of database
|Database for Gene function and expression of Baker's Yeast|
|National Food Research Institute, National Agriculture and Food Research Organization (NARO) |
2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642 Japan
|Microarray Data and other Gene Expression Databases|
Baker’s yeast Saccharomyces cerevisiae is an essential ingredient in bakery products. Baker’s yeast is exposed to severe environmental stresses during bread making and the production of commercial yeast products. During bread making, yeast in frozen dough is exposed to freeze-thaw stress, and yeast in high-sugared dough is exposed to high osmolarity. In dried yeast preparation, yeast cells are exposed to air-drying stress.
We have investigated the stress tolerance of baker’s yeast by utilizing post-genome research. We collected a wealth of data regarding genes that may be involved in stress tolerance by using two post-genomic approaches, that is, genome-wide gene expression analysis using DNA microarrays (transcriptomics), and genome-wide screening of S. cerevisiae deletion mutant collection (so-called phenomics). We uploaded these data on this website which is designated DGBY(Database for Gene expression and function of Baker's yeast).
This database is applicable to retrieve infomation on gene expression of baker's yeast and growth data of the deletion strain set of S. cerevisiae under baking associated stresses.
This work was supported by a grant from the Program for Promotion of Basic Research Activities for Innovative Biosciences (PROBRAIN).
Original website information
|National Food Research Institute, National Agriculture and Food Research Organization (NARO)|
|GEO, SGD, PubMed|