AB SOLiD System sequencing; Propionibacterium freudenreichii ssp. shermanii JS genome annotation project
Propionibacterium freudenreichii ssp. shermanii JS genome annotation project
This experiment examines semi hard Maasdam-type cheese ripening in warm and cold conditions. Three replicates  were kept in a warm room  (20oC, 12 days) and three replicates were kept in a cold room (5oC, 37 days). The samples were from Maasdam-type cheese (10g/sample). RNA extraction was done as described by Koskenniemi et al 2011 (PMID:21078892) rRNA was removed by using RIBOZero kit (Epicentre) followed by library process using Ovation RNA-Seq System V2 (nuGEN TEchnologies Inc., San Carlos, CA).
Experimental Factor: 5
temperature
Experimental Factor: 37
time