GEO DataSets

(Submitter supplied) Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese manufacture. It produces flavor compounds over the whole ripening period. During cheese ripening, P. freudenreichii is exposed to a temperature downshift, especially when cheeses are transferred from warm temperature (about 24°C) to cold temperature (about 4°C). The cold adaptation of the type strain was studied previously. more...

Organism:

Propionibacterium freudenreichii; Propionibacterium freudenreichii subsp. shermanii

Type:

Expression profiling by array

Platform:

GPL13959

39 Samples

Download data: TXT

(Submitter supplied) Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese manufacture. It produces flavor compounds over the whole ripening period. During cheese ripening, P. freudenreichii is exposed to a temperature downshift, especially when cheeses are transferred from warm temperature (about 24°C) to cold temperature (about 4°C). The aim of this study was to investigate the adaptation of P. more...

Organism:

Propionibacterium freudenreichii; Propionibacterium freudenreichii subsp. shermanii

Type:

Expression profiling by array

Platform:

GPL13959

16 Samples

Download data: TXT

(Submitter supplied) Propionibacterium freudenreichii CIRM-BIA138 was grown for 11 days in YEL medium at 30°C without any addition of nutrients. RNA was extracted from bacteria harvested 24 H post-inoculation (exponential phase) and 72 H post-inoculation and was depleted from ribosmic sequences. RNA samples were sequenced on Hiseq 2000 generating single reads of 50 bp.

Organism:

Propionibacterium freudenreichii

Type:

Expression profiling by high throughput sequencing

Platform:

GPL21193

6 Samples

Download data: TXT