Database Description
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Database for Gene function and expression of Baker's Yeast |
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10.18908/lsdba.nbdc00953-000 |
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Creator Name
Akira Ando
Creator Affiliation
National Food Research Institute, National Agriculture and Food Research Organization
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National Food Research Institute, National Agriculture and Food Research Organization (NARO) |
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Microarray Data and other Gene Expression Databases |
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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.
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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. |
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CC BY-SA Detail |
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Article title
Functional genomics of commercial baker's yeasts that have different abilities for sugar utilization and high-sucrose tolerance under different sugar conditions.
Author name(s)
Tanaka-Tsuno F, Mizukami-Murata S, Murata Y, Nakamura T, Ando A, Takagi H, Shima J.
Journal
Yeast. 2007 Oct;24(10):901-11.
External Links
Article title
Identification and classification of genes required for tolerance to freeze-thaw stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains.
Author name(s)
Ando A, Nakamura T, Murata Y, Takagi H, Shima J.
Journal
FEMS Yeast Res. 2007 Mar;7(2):244-53. Epub 2006 Sep 21.
External Links
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http://www.naro.affrc.go.jp/org/nfri/english/Useful/yeast/index.html |
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2006/10/02 |
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2009/07/29 |
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http://www.naro.affrc.go.jp/english/index.html |
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