title: Changes in gene expression of commercial baker's yeast during an air-drying process that simulates dried yeast production.
abstract: 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.
authors.affiliation: National Food Research Institute, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
authors.forename: Toshihide
authors.initials: T
authors.lastname: Nakamura
authors.forename: Satomi
authors.initials: S
authors.lastname: Mizukami-Murata
authors.forename: Akira
authors.initials: A
authors.lastname: Ando
authors.forename: Yoshinori
authors.initials: Y
authors.lastname: Murata
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Takagi
authors.forename: Jun
authors.initials: J
authors.lastname: Shima
mesh_terms: 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
chemical_list: D012331:RNA, Fungal; D010100:Oxygen