PXD002237 is an
original dataset announced via ProteomeXchange.
Dataset Summary
Title | iTRAQ based proteome profiling of Saccharomyces cerevisiae and the Cryotolerant Species S. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature |
Description | The purpose is achieving a better understanding of the protein composition of three yeast species during the alcoholic fermentation at low temperature, to achieve it we quantified proteome changes during continuous cultures using an iTRAQ approach |
HostingRepository | PRIDE |
AnnounceDate | 2023-11-14 |
AnnouncementXML | Submission_2023-11-14_08:48:50.712.xml |
DigitalObjectIdentifier | https://dx.doi.org/10.6019/PXD002237 |
ReviewLevel | Peer-reviewed dataset |
DatasetOrigin | Original dataset |
RepositorySupport | Supported dataset by repository |
PrimarySubmitter | Luz Valero |
SpeciesList | scientific name: Saccharomyces cerevisiae (Baker's yeast); NCBI TaxID: 4932; |
ModificationList | Deamidated; Oxidation; iTRAQ8plex; Carbamidomethyl |
Instrument | TripleTOF 5600 |
Dataset History
Revision | Datetime | Status | ChangeLog Entry |
0 | 2015-05-27 02:55:36 | ID requested | |
1 | 2022-03-01 09:53:28 | announced | |
⏵ 2 | 2023-11-14 08:48:51 | announced | 2023-11-14: Updated project metadata. |
Publication List
Keyword List
curator keyword: Biological |
submitter keyword: Quantitative proteomic, Translation,Saccharomyces, Low temperature, iTRAQ, Oxidative stress |
Contact List
José Manuel Guillamón |
contact affiliation | Departamento de Biotecnología de los alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Avda. Agustín Escardino, 7, E-46980-Paterna, Valencia, Spain |
contact email | guillamon@iata.csic.es |
lab head | |
Luz Valero |
contact affiliation | Universitat de Valencia |
contact email | mluz.valero@uv.es |
dataset submitter | |
Full Dataset Link List
Dataset FTP location
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PRIDE project URI |
Repository Record List
[ + ]
[ - ]
- PRIDE
- PXD002237
- Label: PRIDE project
- Name: iTRAQ based proteome profiling of Saccharomyces cerevisiae and the Cryotolerant Species S. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature