Changes in gene expression of commercial baker's yeast during an air-drying process that simulates dried yeast production.
Changes in the gene expression of commercial baker's yeast during an air-drying process, which simulated dried yeast production, were analyzed. K-means clustering suggested that the genes involved in protein folding were transiently up-regulated at early stages, and that the genes involved in fatty acid metabolism were continuously up-regulated.
Nakamura
Toshihide
T
National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Mizukami-Murata
Satomi
S
Ando
Akira
A
Murata
Yoshinori
Y
Takagi
Hiroshi
H
Shima
Jun
J
D000388:Air; D001709:Biotechnology / Q000379:methods*; D016000:Cluster Analysis; D005285:Fermentation; D005524:Food Technology / Q000379:methods; D020869:Gene Expression Profiling; D015966:Gene Expression Regulation, Fungal; D005800:Genes, Fungal; D016681:Genome, Fungal; D020411:Oligonucleotide Array Sequence Analysis; D010100:Oxygen / Q000378:metabolism; D017510:Protein Folding; D012331:RNA, Fungal / Q000235:genetics / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000378:metabolism*; D013696:Temperature
D012331:RNA, Fungal; D010100:Oxygen