GEO DataSets

(Submitter supplied) Malolactic fermentation (MLF) positively influences the quality of the wine, and it occurs as a result of a lactic acid bacteria’s metabolism, mainly of the Oenococcus oeni species. However, delays and halting of MLF are frequent problems in the wine industry. This is mainly because O. oeni’s development is inhibited by different kinds of stress. Even though the sequencing of the genome of the PSU-1 strain of O. more...

Organism:

Oenococcus oeni

Type:

Expression profiling by high throughput sequencing

Platform:

GPL32828

2 Samples

Download data: TXT

(Submitter supplied) In this work, three O.oeni strians were inoculated, two of them were of our own collection (3P2 and 2T2) and the other one is the type strain 217T (=ATCC 23279) in WLM-12 to develop MLF in these conditions (Bordas et al, 2015). Basic fermentation characteristics were monitored, such as growth rate and biomass yield, as well as the respective transcriptome. This approach allowed a better understanding of metabolic adaptation and its association with specific genes expression profiles, likewise we were able to identify some biological process directly involved in the fermentation conditions such as pH or ethanol content.

Organism:

Oenococcus oeni; Oenococcus oeni PSU-1

Type:

Expression profiling by array

Platform:

GPL19261

9 Samples

Download data: PAIR

(Submitter supplied) The correct development of malolactic fermentation depends on the capacity of Oenococcus oeni to survive under harsh wine conditions. In this study it was characterized the transcriptomic response of O. oeni PSU-1 during the adaptation to wine-like medium (WLM). The period evaluated was from the inoculation into WLM (12% v/v pH 3.4) until the beginning of malolactic fermentation (8h after inoculation).

Organism:

Oenococcus oeni; Oenococcus oeni PSU-1

Type:

Expression profiling by array

Platform:

GPL19261

7 Samples

Download data: PAIR

(Submitter supplied) The correct development of malolactic fermentation depends on the capacity of Oenococcus oeni to survive under harsh wine conditions. The presence of ethanol is one of the most stressful factors affecting O. oeni performance. In this study, the effect of ethanol addition (12% vol/vol) on O. oeni PSU-1 has been evaluated using a transcriptomic approach.

Organism:

Oenococcus oeni PSU-1

Type:

Expression profiling by array

Platform:

GPL19261

4 Samples

Download data: PAIR

(Submitter supplied) Sourdough is a very competitive and challenging environment for microorganisms. Usually, a stable microbiota composed of lactic acid bacteria (LAB) and yeasts comes to dominate this ecosystem. Although rich in carbohydrates, thus providing an ideal environment to grow, the low pH presents a particular challenge. The nature of the adaptation to this low pH was investigated for Lactobacillus plantarum IMDO 130201, an isolate from a laboratory wheat sourdough fermentation. more...

Organism:

Oenococcus oeni; Streptococcus thermophilus; Lactobacillus acidophilus; Weissella confusa; Lentilactobacillus hilgardii; Latilactobacillus sakei; Brevibacterium linens; Companilactobacillus mindensis; Leuconostoc mesenteroides; Pediococcus acidilactici; Pediococcus pentosaceus; Enterococcus faecium; Levilactobacillus brevis; Lactobacillus helveticus; Lactiplantibacillus plantarum; Companilactobacillus alimentarius; Fructilactobacillus fructivorans; Leuconostoc citreum; Limosilactobacillus pontis; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Limosilactobacillus frumenti; Furfurilactobacillus rossiae; Lentilactobacillus buchneri; Lactobacillus delbrueckii; Lactiplantibacillus pentosus; Lactobacillus gasseri; Limosilactobacillus reuteri; Lactobacillus amylovorus; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc pseudomesenteroides; Enterococcus casseliflavus; Mammaliicoccus lentus; Limosilactobacillus panis; Companilactobacillus paralimentarius; Staphylococcus aureus; Enterococcus faecalis; Enterococcus hirae; Lactococcus lactis; Lacticaseibacillus casei; Lacticaseibacillus paracasei; Companilactobacillus farciminis; Limosilactobacillus fermentum; Fructilactobacillus sanfranciscensis; Bifidobacterium; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Lentilactobacillus parabuchneri

Type:

Expression profiling by array

Platform:

GPL10874

10 Samples

Download data: TXT

(Submitter supplied) The yeast Saccharomyces cerevisiae is an important component of the wine fermentation process and determines various attributes of the final product. However, lactic acid bacteria (LAB) are also an integral part of the microflora of any fermenting must. Various wine microorganism engineering projects have been endeavoured in the past in order to change certain wine characteristics, namely aroma compound composition, ethanol concentration, levels of toxic/ allergenic compounds etc. more...

Organism:

Saccharomyces cerevisiae; Oenococcus oeni; Saccharomyces cerevisiae Vin13; Schizosaccharomyces pombe

Type:

Expression profiling by array

Platform:

GPL2529

12 Samples

Download data: CEL

(Submitter supplied) This SuperSeries is composed of the SubSeries listed below.

Organism:

Pediococcus pentosaceus; Enterococcus faecium; Companilactobacillus alimentarius; Lactobacillus amylovorus; Fructilactobacillus fructivorans; Brevibacterium linens; Limosilactobacillus pontis; Enterococcus casseliflavus; Limosilactobacillus panis; Leuconostoc mesenteroides; Oenococcus oeni; Staphylococcus aureus; Lactococcus lactis; Levilactobacillus brevis; Lactiplantibacillus plantarum; Lacticaseibacillus paracasei; Latilactobacillus sakei; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Lentilactobacillus parabuchneri; Furfurilactobacillus rossiae; Streptococcus thermophilus; Lactobacillus acidophilus; Lentilactobacillus buchneri; Weissella confusa; Lactobacillus delbrueckii; Lentilactobacillus hilgardii; Lactobacillus gasseri; Companilactobacillus farciminis; Fructilactobacillus sanfranciscensis; Bifidobacterium; Leuconostoc pseudomesenteroides; Companilactobacillus mindensis; Pediococcus acidilactici; Enterococcus faecalis; Enterococcus hirae; Lacticaseibacillus casei; Lactobacillus helveticus; Lactiplantibacillus pentosus; Limosilactobacillus reuteri; Limosilactobacillus fermentum; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Mammaliicoccus lentus; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Companilactobacillus paralimentarius; Limosilactobacillus frumenti

Type:

Expression profiling by array

Platform:

GPL5459

34 Samples

Download data: TXT

(Submitter supplied) Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safety, improved texture, and enhanced organoleptic properties. Thanks to the considerable amount of LAB genomic information that became available during the last years, transcriptome, and by extension meta-transcriptome studies, are the exquisite research approaches to study whole ecosystem gene expression into more detail. more...

Organism:

Leuconostoc mesenteroides; Pediococcus acidilactici; Levilactobacillus brevis; Lentilactobacillus buchneri; Lactobacillus delbrueckii; Lactobacillus helveticus; Limosilactobacillus reuteri; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Mammaliicoccus lentus; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Limosilactobacillus frumenti; Streptococcus thermophilus; Enterococcus faecalis; Lactobacillus acidophilus; Lacticaseibacillus casei; Weissella confusa; Lentilactobacillus hilgardii; Companilactobacillus farciminis; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Limosilactobacillus pontis; Companilactobacillus mindensis; Oenococcus oeni; Staphylococcus aureus; Enterococcus hirae; Lactococcus lactis; Lactiplantibacillus pentosus; Lacticaseibacillus paracasei; Latilactobacillus sakei; Limosilactobacillus fermentum; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Companilactobacillus paralimentarius; Lentilactobacillus parabuchneri; Pediococcus pentosaceus; Enterococcus faecium; Lactiplantibacillus plantarum; Lactobacillus gasseri; Companilactobacillus alimentarius; Lactobacillus amylovorus; Fructilactobacillus fructivorans; Enterococcus casseliflavus; Limosilactobacillus panis; Furfurilactobacillus rossiae

Type:

Expression profiling by array

Platform:

GPL5459

9 Samples

Download data: TXT

(Submitter supplied) Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safety, improved texture, and enhanced organoleptic properties. Thanks to the considerable amount of LAB genomic information that became available during the last years, transcriptome, and by extension meta-transcriptome studies, are the exquisite research approaches to study whole ecosystem gene expression into more detail. more...

Organism:

Pediococcus pentosaceus; Staphylococcus aureus; Enterococcus faecium; Lactiplantibacillus plantarum; Lactobacillus gasseri; Companilactobacillus alimentarius; Fructilactobacillus fructivorans; Enterococcus casseliflavus; Furfurilactobacillus rossiae; Enterococcus faecalis; Lactobacillus acidophilus; Lacticaseibacillus casei; Weissella confusa; Lentilactobacillus hilgardii; Companilactobacillus farciminis; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Limosilactobacillus pontis; Limosilactobacillus frumenti; Companilactobacillus mindensis; Enterococcus hirae; Lactococcus lactis; Lactiplantibacillus pentosus; Lacticaseibacillus paracasei; Latilactobacillus sakei; Lactobacillus amylovorus; Limosilactobacillus fermentum; Limosilactobacillus panis; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Companilactobacillus paralimentarius; Lentilactobacillus parabuchneri; Leuconostoc mesenteroides; Oenococcus oeni; Pediococcus acidilactici; Streptococcus thermophilus; Levilactobacillus brevis; Lentilactobacillus buchneri; Lactobacillus delbrueckii; Lactobacillus helveticus; Limosilactobacillus reuteri; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Mammaliicoccus lentus; Lactobacillus crispatus; Lactiplantibacillus paraplantarum

Type:

Expression profiling by array

Platform:

GPL5459

9 Samples

Download data: TXT

(Submitter supplied) Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safety, improved texture, and enhanced organoleptic properties. Thanks to the considerable amount of LAB genomic information that became available during the last years, transcriptome, and by extension meta-transcriptome studies, are the exquisite research approaches to study whole ecosystem gene expression into more detail. more...

Organism:

Leuconostoc mesenteroides; Oenococcus oeni; Streptococcus thermophilus; Lactobacillus acidophilus; Levilactobacillus brevis; Lentilactobacillus buchneri; Lactobacillus delbrueckii; Lentilactobacillus hilgardii; Limosilactobacillus reuteri; Latilactobacillus sakei; Latilactobacillus curvatus; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Companilactobacillus mindensis; Pediococcus acidilactici; Pediococcus pentosaceus; Enterococcus faecalis; Enterococcus faecium; Lacticaseibacillus casei; Weissella confusa; Lactobacillus helveticus; Companilactobacillus farciminis; Fructilactobacillus fructivorans; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Limosilactobacillus pontis; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Limosilactobacillus frumenti; Enterococcus hirae; Lactiplantibacillus pentosus; Lactobacillus amylovorus; Limosilactobacillus fermentum; Lactobacillus johnsonii; Mammaliicoccus lentus; Limosilactobacillus panis; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Companilactobacillus paralimentarius; Staphylococcus aureus; Lactococcus lactis; Lactiplantibacillus plantarum; Lactobacillus gasseri; Lacticaseibacillus paracasei; Companilactobacillus alimentarius; Enterococcus casseliflavus; Lentilactobacillus parabuchneri; Furfurilactobacillus rossiae

Type:

Expression profiling by array

Platform:

GPL5459

7 Samples

Download data: TXT

(Submitter supplied) Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safety, improved texture, and enhanced organoleptic properties. Thanks to the considerable amount of LAB genomic information that became available during the last years, transcriptome, and by extension meta-transcriptome studies, are the exquisite research approaches to study whole ecosystem gene expression into more detail. more...

Organism:

Pediococcus acidilactici; Enterococcus faecalis; Enterococcus hirae; Lacticaseibacillus casei; Lactobacillus helveticus; Lactiplantibacillus pentosus; Limosilactobacillus reuteri; Limosilactobacillus fermentum; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Mammaliicoccus lentus; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Companilactobacillus paralimentarius; Limosilactobacillus frumenti; Leuconostoc mesenteroides; Oenococcus oeni; Staphylococcus aureus; Lactococcus lactis; Levilactobacillus brevis; Lactiplantibacillus plantarum; Lacticaseibacillus paracasei; Latilactobacillus sakei; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Lentilactobacillus parabuchneri; Furfurilactobacillus rossiae; Streptococcus thermophilus; Lactobacillus acidophilus; Lentilactobacillus buchneri; Weissella confusa; Lactobacillus delbrueckii; Lentilactobacillus hilgardii; Lactobacillus gasseri; Companilactobacillus farciminis; Fructilactobacillus sanfranciscensis; Bifidobacterium; Leuconostoc pseudomesenteroides; Companilactobacillus mindensis; Pediococcus pentosaceus; Enterococcus faecium; Companilactobacillus alimentarius; Lactobacillus amylovorus; Fructilactobacillus fructivorans; Brevibacterium linens; Limosilactobacillus pontis; Enterococcus casseliflavus; Limosilactobacillus panis

Type:

Expression profiling by array

Platform:

GPL5459

9 Samples

Download data: TXT

(Submitter supplied) CGH analysis of copy number variation in 11 strains of Oenococcus oeni compared to strain AWRIB515.

Organism:

Oenococcus oeni

Type:

Genome variation profiling by genome tiling array

Platform:

GPL8742

11 Samples

Download data: GPR

(Submitter supplied) To study their metabolic potential in natural ecosystems, we developed a species-independent LAB microarray, containing 2,269 30-mer oligonucleotides, and targeting 406 genes that play a key role in the production of sugar catabolites, bacteriocins, exopolysaccharides, and aromas, in probiotic and biosafety characteristics, and in stress response. Also, genes linked to negative traits such as antibiotic resistance and virulence are represented. more...

Organism:

Staphylococcus aureus; Lactococcus lactis; Lactiplantibacillus plantarum; Lactobacillus gasseri; Lacticaseibacillus paracasei; Companilactobacillus alimentarius; Enterococcus casseliflavus; Furfurilactobacillus rossiae; Pediococcus acidilactici; Pediococcus pentosaceus; Enterococcus faecalis; Enterococcus faecium; Lacticaseibacillus casei; Weissella confusa; Lactobacillus helveticus; Lentilactobacillus hilgardii; Companilactobacillus farciminis; Fructilactobacillus fructivorans; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Limosilactobacillus pontis; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Limosilactobacillus frumenti; Enterococcus hirae; Lactiplantibacillus pentosus; Lactobacillus amylovorus; Limosilactobacillus fermentum; Mammaliicoccus lentus; Limosilactobacillus panis; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Companilactobacillus paralimentarius; Lentilactobacillus parabuchneri; Leuconostoc mesenteroides; Oenococcus oeni; Streptococcus thermophilus; Lactobacillus acidophilus; Levilactobacillus brevis; Lentilactobacillus buchneri; Lactobacillus delbrueckii; Limosilactobacillus reuteri; Latilactobacillus sakei; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Companilactobacillus mindensis

Type:

Expression profiling by array

Platform:

GPL5459

20 Samples

Download data: TXT

(Submitter supplied) To study their metabolic potential in natural ecosystems, we developed a species-independent LAB microarray, containing 2,269 30-mer oligonucleotides, and targeting 406 genes that play a key role in the production of sugar catabolites, bacteriocins, exopolysaccharides, and aromas, in probiotic and biosafety characteristics, and in stress response. Also, genes linked to negative traits such as antibiotic resistance and virulence are represented. more...

Organism:

Leuconostoc mesenteroides; Oenococcus oeni; Pediococcus acidilactici; Streptococcus thermophilus; Lactobacillus acidophilus; Levilactobacillus brevis; Lentilactobacillus buchneri; Lactobacillus delbrueckii; Lactobacillus helveticus; Limosilactobacillus reuteri; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Mammaliicoccus lentus; Lactobacillus crispatus; Lactiplantibacillus paraplantarum; Enterococcus hirae; Lactiplantibacillus pentosus; Lacticaseibacillus paracasei; Latilactobacillus sakei; Lactobacillus amylovorus; Limosilactobacillus fermentum; Limosilactobacillus panis; Lacticaseibacillus rhamnosus; Enterococcus mundtii; Companilactobacillus paralimentarius; Lentilactobacillus parabuchneri; Enterococcus faecalis; Enterococcus faecium; Lacticaseibacillus casei; Weissella confusa; Lentilactobacillus hilgardii; Companilactobacillus farciminis; Fructilactobacillus fructivorans; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Limosilactobacillus pontis; Limosilactobacillus frumenti; Companilactobacillus mindensis; Pediococcus pentosaceus; Staphylococcus aureus; Lactococcus lactis; Lactiplantibacillus plantarum; Lactobacillus gasseri; Companilactobacillus alimentarius; Enterococcus casseliflavus; Furfurilactobacillus rossiae

Type:

Genome variation profiling by array

Platform:

GPL5459

40 Samples

Download data: TXT

(Submitter supplied) High-density DNA array prepared with Maskless Array Synthesizer (MAS) technology.

Organism:

Oenococcus oeni PSU-1

3 Series

20 Samples

Download data: NDF, NGD

(Submitter supplied) This species-independent microarray for Lactic Acid Bacteria (LAB) enables to assess the expression of genes that play a key role in the production of sugar carbolites, bacteriocins, exopolysaccharides, and aromas, in probiotic and biosafety characteristics, and in stress response. The array design contains 20,160 features (30-mer oligonucleotides) printed in a layout of 12 meta rows and 4 meta columns; consisting out of 20 rows and 21 columns per block. more...

Organism:

Leuconostoc mesenteroides; Oenococcus oeni; Pediococcus acidilactici; Pediococcus pentosaceus; Staphylococcus aureus; Streptococcus thermophilus; Enterococcus faecalis; Enterococcus faecium; Enterococcus hirae; Lactococcus lactis; Lactobacillus acidophilus; Levilactobacillus brevis; Lentilactobacillus buchneri; Lacticaseibacillus casei; Weissella confusa; Lactobacillus delbrueckii; Lactobacillus helveticus; Lentilactobacillus hilgardii; Lactiplantibacillus pentosus; Lactiplantibacillus plantarum; Lactobacillus gasseri; Lacticaseibacillus paracasei; Limosilactobacillus reuteri; Latilactobacillus sakei; Companilactobacillus alimentarius; Lactobacillus amylovorus; Companilactobacillus farciminis; Limosilactobacillus fermentum; Fructilactobacillus fructivorans; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Limosilactobacillus pontis; Enterococcus casseliflavus; Mammaliicoccus lentus; Limosilactobacillus panis; Lacticaseibacillus rhamnosus; Lactobacillus crispatus; Enterococcus mundtii; Lactiplantibacillus paraplantarum; Companilactobacillus paralimentarius; Limosilactobacillus frumenti; Lentilactobacillus parabuchneri; Companilactobacillus mindensis; Furfurilactobacillus rossiae

1 Series

10 Samples

Download data

(Submitter supplied) Ink jet in situ oligonucleotide synthesis.

Organism:

Oenococcus oeni

1 Series

11 Samples

Download data

(Submitter supplied) This species-independent microarray for Lactic Acid Bacteria (LAB) enables to assess the expression of genes that play a key role in the production of sugar carbolites, bacteriocins, exopolysaccharides, and aromas, in probiotic and biosafety characteristics, and in stress response. The array design contains 11,520 features (30-mer oligonucleotides) printed in a layout of 12 meta rows and 4 meta columns; consisting out of 16 rows and 15 columns per block. more...

Organism:

Leuconostoc mesenteroides; Oenococcus oeni; Pediococcus acidilactici; Pediococcus pentosaceus; Staphylococcus aureus; Streptococcus thermophilus; Enterococcus faecalis; Enterococcus faecium; Enterococcus hirae; Lactococcus lactis; Lactobacillus acidophilus; Levilactobacillus brevis; Lentilactobacillus buchneri; Lacticaseibacillus casei; Weissella confusa; Lactobacillus delbrueckii; Lactobacillus helveticus; Lentilactobacillus hilgardii; Lactiplantibacillus pentosus; Lactiplantibacillus plantarum; Lactobacillus gasseri; Lacticaseibacillus paracasei; Limosilactobacillus reuteri; Latilactobacillus sakei; Companilactobacillus alimentarius; Lactobacillus amylovorus; Companilactobacillus farciminis; Limosilactobacillus fermentum; Fructilactobacillus fructivorans; Fructilactobacillus sanfranciscensis; Bifidobacterium; Brevibacterium linens; Latilactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Limosilactobacillus pontis; Enterococcus casseliflavus; Mammaliicoccus lentus; Limosilactobacillus panis; Lacticaseibacillus rhamnosus; Lactobacillus crispatus; Enterococcus mundtii; Lactiplantibacillus paraplantarum; Companilactobacillus paralimentarius; Limosilactobacillus frumenti; Lentilactobacillus parabuchneri; Companilactobacillus mindensis; Furfurilactobacillus rossiae

7 Series

94 Samples

Download data: TXT