Project description:Analysis of gene expression of Staphylococcus sp.OJ82 from fermented seafood in salted environment Total RNA obtained from Staphylococcus sp.OJ82 in 1% and 11% NaCl condition
Project description:In the current study Streptomyces sp. MBT27, strain isolated from remote area of Qinling mountains, was fermented with different carbon sources and metabolomic analysis of secondary metabolites was carried out by MS and multivariate data analysis. The statistical analysis suggested that extracts with stronger antimicrobial activity against B. subtilis contained higher concentrations of actinomycins. Further analyses of the metabolic profiles by oPLS-DA and GNPS molecular networking resulted in the isolation of a novel actinomycin analog, actinomycin L1 and L2 and three known actinomycins D, X0beta and X2.
Project description:During fermentation Saccharomyces yeast produces various aroma-active metabolites determining the different characteristics of aroma and taste in fermented beverages. Amino acid utilization by yeast during brewer´s wort fermentation is seen as linked to flavour profile. To better understand the relationship between the biosynthesis of aroma relevant metabolites and the importance of amino acids, DNA microarrays were performed for Saccharomyces cerevisiae strain S81 and Saccharomyces pastorianus var. carlsbergensis strain S23, respectively. Thereby, changes in transcription of genes were measured, which are associated with amino acid assimilation and its derived aroma-active compounds during fermentation.
