Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

ITRAQ-based proteomics analysis the cell-cell communication in the vitamin C microbial fermentation system

ABSTRACT: Vitamin C is an essential water-soluble vitamin in humans, primates and a few other mammals, and is widely used in the pharmaceutical, food, cosmetics, and feed industries for its antioxidant capacity. To achieve large-scale industrial production, the precursor of Vc, 2-keto-L-gulonic acid is mainly produced using a classic two-step fermentation process. In the second step of the two-step fermentation process, the microbial consortium of Ketogulonicigenium vulgare and Bacillus strains is used to achieve 2-KLG production. However, the relationship between the two strains are still unclear.The purpose of our study was to determine cell-cell communication in a microbial consortium consisting of K. vulgare and Bacillus pumilus by iTRAQ-based proteomics.

ORGANISM(S): Bacillus Pumilus Ketogulonicigenium Vulgare

SUBMITTER: Shuxia Lyu

PROVIDER: PXD039098 | iProX | Sat Dec 24 00:00:00 GMT 2022

REPOSITORIES: iProX

ACCESS DATA

Json Xml

Publications

iTRAQ-based proteomics analysis of Bacillus pumilus responses to acid stress and quorum sensing in a vitamin C fermentation system.

Zhang Qian Q Lyu Shuxia S

Frontiers in microbiology 20230321

Microbial consortia play a key role in human health, bioenergy, and food manufacturing due to their strong stability, robustness and versatility. One of the microbial consortia consisting of Ketogulonicigenium vulgare and Bacillus megaterium for the production of the vitamin C precursor, 2-keto-L-gulonic acid (2-KLG), has been widely used for large-scale industrial production. To further investigate the cell-cell communication in microbial consortia, a microbial consortium consisti ...[more]

PMID: 37025640

Similar Datasets

Differential gene expression in high and low sulfide-producing yeast strains during wine fermentation

Project description:Comparison between two commercial wine yeast strains (UCD522 and P29) differing in their production of H2S during wine fermentation.

2009-12-03 | GSE16215 | GEO

Systematic profiling of Hefeweizen ale yeast across fermentation and repitching reveals global trends in protein dynamics during brewing

Project description:Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeast) is amongst the most profiled organisms on the planet, yet the temporal molecular changes that underlie industrial fermentation and beer brewing remain understudied. Here, we characterized the genomic makeup of a Saccharomyces cerevisiae ale yeast widely used in the production of Hefeweizen beers, and applied shotgun mass spectrometry to systematically measure the proteomic changes throughout two fermentation cycles which were separated by 14 rounds of serial repitching.

2023-08-30 | MSV000092793 | MassIVE

A general multipronged activation approach for natural product discovery in Actinomycetes 54 actinobacterial strains with genetic and cultivation based activation

Project description:LC-MS/MS fermentation extract collection of 54 diverse and non-domesticated actinobacterial strains interrogated with a one-step integrase-mediated genetic- and cultivation-based approach to perturb and activate metabolite production in actinobacteria that has significantly increased accessible metabolite space of the collection by nearly two-fold and selected metabolite yields by up to >200-fold. Total of 124 unique strain-activator combinations and 459 mutants fermented in 3-5 media.

2023-06-22 | MSV000092237 | MassIVE

Crossfeeding relationship between Ruminococcus gauvreauii IPLA60001 and Ruminocoides biliarensis IPLA60002

Project description:Little is known about the bacteria that reside in human gallbladder and the mechanisms that allow them to survive within this harsh environmental niche. Furthermore, certain bacterial species are considered to exhibit antagonistic activities whilst others may form mutualistic interactions through, for example, cross-feeding. We isolated two new strains from healthy human bile samples, one belonging to Ruminococcus gauvreauii, of Lachnospiraceae family, and other constituting a new specie in Ruminococcaceae family, named Ruminocoides biliarensis. The two strains differed markedly in their carbohydrate metabolism as R. gauvreauii mainly metabolised sugar alcohols, including inositol, to form acetate as unique fermentation product, and Rc. biliarensis mainly metabolised resistant starches to mainly form formate and acetate as fermentation end products. Both strains exhibited resistance to different bile salts, and the ability to sporulate. Amino acid and vitamin biosynthesis profiles also markedly differed between the two bile isolates. Finally,RNAseq was used to analyse the co-cultures of both isolates, to analyze the activities involved in the possible cross-feeding relationship.

2022-07-05 | GSE140753 | GEO

Transcriptomic analysis of strains evolved for anaerobic xylose utilization [Y223_Y127_Y128]

Project description:Engineering microbes with novel metabolic properties is a critical step for production of biofuels and biochemicals. Synthetic biology enables identification and engineering of metabolic pathways into microbes; however, knowledge of how to reroute cellular regulatory signals and metabolic flux remains lacking. Here we used network analysis of multi-omic data to dissect the mechanism of anaerobic xylose fermentation, a trait important for biochemical production from plant lignocellulose. We compared transcriptomic, proteomic, and phosphoproteomic differences across a series of strains evolved to ferment xylose under various conditions.

2019-03-12 | GSE92907 | GEO

Transcriptomic analysis of strains evolved for anaerobic xylose utilization [Azf1]

2019-03-12 | GSE92906 | GEO

Protein production by Aspergillus oryzae

Project description:The filamentous fungus Aspergillus oryzae is an important microbial cell factory for industrial production of useful enzymes, such as α-amylase. In order to optimize the industrial enzyme production process, there is a need to understand fundamental processes underlying protein production, here under how protein production links to metabolism through global regulatory structures. In this study, two α-amylase-producing strains of A. oryzae, a wild type strain and a transformant strain containing additional copies of the α-amylase gene, were characterized at a systematic level. Based on integrated analysis of ome-data together with genome-scale metabolic network and flux calculation, we identified key genes, key enzymes, key proteins, and key metabolites involved in the processes of protein synthesis and secretion, nucleotide metabolism, and amino acid metabolism that can be the potential targets for improving industrial protein production. Keywords: Two Aspergillus oryzae strains and two different carbon sources

2012-02-12 | GSE22566 | GEO

Differential gene expression in high and low sulfide-producing yeast strains during wine fermentation

Project description:Comparison between two commercial wine yeast strains (UCD522 and P29) differing in their production of H2S during wine fermentation. Due to the characteristics of the strains (commercial, non-standard wine strains), the experiment was duplicated using two completely different platforms and techniques (cDNA-based and in situ synthesized oligonucleotide-based). UCD522 and P29 wine microfermentations were performed in parallel and yeast samples were taken at the stage of fastest fermentation rate. Two biological replicates per yeast strain.

2010-05-18 | E-GEOD-16215 | biostudies-arrayexpress

Protein production by Aspergillus oryzae

2012-02-12 | E-GEOD-22566 | biostudies-arrayexpress

Comparative transcriptome analysis between an original and a recombinant wine yeast strain defective for KNR4/SMI1

Project description:EKD-13 is among the recently developed mannoprotein overproducing strains. It is a recombinant derivative of the well known EC1118 commercial strain, in which the ORF of all the alleles of KNR4/SMI1 was replaced by different integration cassettes. Lack of Knr4p resulted in a negligible impairment in fermentation kinetics and a net reduction in bentonite requirements to attain complete protein stabilization of white wines made out of natural grape must. In order to improve the technological characterization of this strain, and to better understand the mechanisms underlying mannoprotein oversecretion, we have analyzed kinetics of mannoprotein release and autolysis during fermentation and aging, and we have performed a genome wide expression analysis in two different steps of the fermentation process. The results give some additional clues on KNR4 function in S. cerevisiae as well as on the best application conditions for this recombinant strain. A comparative transcriptome analysis between the S. cerevisiae recombinant strain (EKD-13) defective for KNR4/SMI1 and the wild-type strain (EC1118) was implemented. At every step of the fermentation (mid-exponential growth phase of fermentation advancement as 10 g of released CO2 and stationary-growth phase as 70 g of CO2 released) a recombinant and a WT yeast samples are put on a slide. There are three biological replicates that are labeled in dye-switch way (sometimes called biological dye-swap) for each step of fermentation leading to 3 independent intensity values for each gene (spots) on the microarrays. This experimental design minimizes the intrinsic biological noise between identical culture conditions and the technical variations inherent to the DNA microarray technology. In summary, there are six samples, each corresponding to comparisons between independent fermentations of both strains.

2011-02-28 | E-GEOD-26965 | biostudies-arrayexpress