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Microarray Analysis of DV10 Saccharomyces cerevisiae During Second Fermentation Under Oenological Conditions

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Title: Microarray Analysis of DV10 Saccharomyces cerevisiae During Second Fermentation Under Oenological Conditions
Author: Fletcher, Andrew
Department: Department of Molecular and Cellular Biology
Program: Bioinformatics
Advisor: van der Merwe, GeorgeMcNicholas, Paul
Abstract: During aging of high quality sparkling wine, yeasts that have finished fermentation slowly die and release metabolites into the wine that are responsible for characteristic taste and foaming properties. Two of the main processes that aid in aging are autolysis and autophagy but their regulation during secondary fermentation remains largely unknown. Microarray analysis of the Saccharomyces cerevisiae strain DV10 during secondary fermentation yielded some potential targets for future studies regarding these processes. Several stress pathways were identified as well as the GATA transcription factors GAT2, GAT3, and GAT4. Many proposed targets of GATA transcription factors are part of the ATG family of autophagy genes, which had one or more copies of the GATA consensus sequence in their promoters. This possible relationship is of particular interest due to the poorly understood roles of these GATA factors and could lead to better understanding of the regulatory processes of autophagy.
URI: http://hdl.handle.net/10214/8882
Date: 2015-05


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