Multi-Omics Analysis of Aroma Formation in Three Saccharomyces cerevisiae Strains

A 385.9 KB PDF by Inseo Kim, last updated May 29, 2026, integrates genomic, transcriptomic, and metabolomic data from three S. cerevisiae strains. The study identifies genetic and transcriptional determinants of volatile organic compound production during alcoholic fermentation. Findings link specific gene expression patterns to the synthesis of higher alcohols, esters, and acids that shape strain-specific aroma profiles.

Use Cases

• Identify candidate genes for metabolic engineering based on genomic variation and RNA-seq profiles.
• Model relationships between gene expression (e.g., ADH1, EEB1) and metabolite production (higher alcohols, esters) mentioned in the description.
• Compare strain-specific aroma profiles for industrial yeast selection based on VOC composition data.
• Study transcriptional regulation of fermentation pathways using implicated transcription factors like GCR1 and ADR1.

Strengths

• Integrates three omics layers (genomic, transcriptomic, metabolomic) for mechanistic insight.
• Analysis includes three distinct S. cerevisiae strains, allowing for comparative study.
• Specific gene-metabolite associations are reported, such as ADH1 expression linked to higher alcohol production.
• Released under a permissive CC-BY-4.0 license.

Limitations

• The primary data file is a 385.9 KB PDF; underlying raw or processed datasets may not be directly accessible.
• Row and column counts for any underlying tables are unknown, limiting suitability assessment.
• Description metadata is limited; actual data quality and structure require manual inspection after download.

Provenance

Source

figshare

Collection Method

Data generated via whole-genome sequencing, RNA sequencing (RNA-seq), and gas chromatography–mass spectrometry (GC–MS) profiling.

Freshness

Last updated 2026-05-29 06:11:35; freshness should be verified.