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

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dc.contributor.advisor van der Merwe, George
dc.contributor.advisor McNicholas, Paul
dc.contributor.author Fletcher, Andrew
dc.date.accessioned 2015-06-03T13:52:24Z
dc.date.available 2015-06-03T13:52:24Z
dc.date.copyright 2015-05
dc.date.created 2015-04-16
dc.date.issued 2015-06-03
dc.identifier.uri http://hdl.handle.net/10214/8882
dc.description.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. en_US
dc.language.iso en en_US
dc.subject Saccharomyces cerevisiae en_US
dc.subject Sparkling wine en_US
dc.subject Autophagy en_US
dc.subject longitudinal clustering en_US
dc.subject Microarray en_US
dc.title Microarray Analysis of DV10 Saccharomyces cerevisiae During Second Fermentation Under Oenological Conditions en_US
dc.type Thesis en_US
dc.degree.programme Bioinformatics en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Molecular and Cellular Biology en_US
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