Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

ABSTRACT: Microbial diversity during tea fermentation

PROVIDER: PRJNA1264774 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
	SRR33617902.fastq.gz	Fastqsanger.gz
	SRR33617903.fastq.gz	Fastqsanger.gz
	SRR33617904.fastq.gz	Fastqsanger.gz
	SRR33617905.fastq.gz	Fastqsanger.gz
	SRR33617906.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 15

Similar Datasets

Project description:Microbial diversity during tea fermentation

| PRJNA1264781 | ENA

Expressional profile of liver of CGMCC No.8730 Eurotium cristatum fermented dark tea fed high-fat diet rats

Project description:Microbial fermentation is involved in the processing of a dark tea popular for centuries in Northwest China which has shown many health benefits. This study will examine anti-obesity, hyperlipidemic and hyperglycemic effects of CGMCC No.8730 Eurotium cristatum (EC) fermented dark tea (8730DT).

2019-07-14 | GSE84496 | GEO

GNPS-Chinese_Hunan_Fuzhuan_brick_tea_project_datasets

Project description:Fuzhuan brick tea is a microbial fermented tea that encounters an interesting sharp chemical/flavor change during solid fermentation process. The integrated investigation on metabolomics and amplicon sequencing of the material will enlighten us how delicious fermented foods are given by nature.

2018-01-18 | MSV000081955 | GNPS

Chinese Fuzhuan Brick tea Project (Hunan Province)

Project description:This is a dataset that includes LCMS analysis results of Hunan Fuzhuan brick tea, as well as the solid fermentation of some fungi from the tea material.

2016-12-04 | MSV000080378 | MassIVE

Project description:Microbial community diversity during douchi fermentation

| PRJNA481423 | ENA

rat cecal microbiota LC-MSMS

Project description:Pu-erh tea has attracted increasing attention worldwide because of its special flavor and health effects, but its impact on composition and function of the gut microbiota remains unclear. The aim of this study was to investigate effects of aqueous extracts of fermented (ripe) and non-fermented (raw) Pu-erh teas on the composition and function of intestinal microbiota of rats with diet-induced obesity. We conducted a comparative metagenomic and metaproteomic investigation of the microbial communities in cecal samples taken from obese rats administrated with or without extracts of raw and ripe Pu-erh tea. By analyzing the composition and diversity of 16S rRNA amplicons and expression profiles of 814 distinct proteins, we found that, despite differences in the chemical compositions of the raw and ripe Pu-erh tea, administration of either at two different doses (0.15 and 0.40 g/Kg body weight), significantly (P<0.05) increased community diversity, and changed the composition of the cecal microbiota by increasing the relative abundances of Firmicutes and decreasing those of Bacteroidetes. Community metabolic processes including sucrose metabolism, glycolysis, syntheses of proteins, rRNA and antibiotics were significantly (P<0.05), or had a tendency (0.10<P<0.05) to be, promoted by enriching relevant enzymes. Furthermore, evidences from population, molecular and metabolic levels have shown that polyphenols of raw Pu-erh tea and their metabolites can promote potentially the growth of Akkermansia municiphila by stimulating the type II and III secretion system protein, elongation factor Tu, and glyceraldehyde-3-phosphate dehydrogenase. This study has provided new evidences for the prebiotic effects of Pu-erh tea.

2022-03-03 | PXD010972 | Pride

The first application of biological pretreatment in Chinese spirits, utilizing cellulose-degrading probiotics from Jiangshui to improve the quality of Highland Barely Liquor

Project description:Highland barley liquor is a distilled spirit made from highland barley on the Tibetan Plateau, but its alcohol yield is limited by the high fiber content of the raw material. In the field of biomass resources, functional microorganisms are commonly used in pretreatment to degrade cellulose and other substances, improving fermentation output. In this study, we isolated the cellulose-degrading probiotic Lactobacillus delbrueckii GR-8 (CMCase 6.21 U/mL) from the traditional vegetable-based fermented food "Jiangshui" and applied biological pretreatment to the fermentation of highland barley liquor. During pretreatment, probiotics enhanced cellulase and amylase activities in the fermented grains, resulting in a 25% reduction in cellulose content and a 112% increase in free reducing sugar content. The pretreatment significantly altered the microbial community structure, enhancing microbial diversity. After distillation, alcohol yield increased by 3.5%, and total acid and ester contents rose by 25% and 23%, respectively. Pyrazine compounds increased by 1290%, while higher alcohols like nonanol, phenylethanol, and hexanol decreased. The treated liquor caused less harm to mice, who showed improved memory, motor skills, and lower oxidative liver damage. This study demonstrates that biological pretreatment enhances both fermentation and the quality of Chinese spirits.

2025-03-04 | GSE290678 | GEO

metaproteomic analysis of microbiota and metabolic pathways involved in taste formation during Chinese traditional fish sauce

Project description:Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervising and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previous metagenomic database. Most of the identified genes involved in metabolic functions showed an upward trend in abundance during fermentation. In total, 571 proteins extracted from fish sauce at different fermentation stages were identified. The proteins were mainly derived from Halanaerobium, Psychrobacter, Photobacterium, and Tetragenococcus. Functional annotation showed 15 pathways related to amino acid metabolism, including alanine, aspartate, glutamate, and histidine metabolism; lysine degradation; and arginine biosynthesis.

2022-05-20 | PXD031089 | Pride

GNPS 202220907_LC-MS_dataFiles_Keemun Black Tea

Project description:Keemun black tea is a fully fermented tea. These LC-MS data help us know the chemical diversity during processing of Keemun black tea.

| MSV000090278 | GNPS

GNPS - green tea and the piling of Fuzhuan brick tea

Project description:The piling of Fuzhuan brick tea is a traditional fermentation process. These LC-MS data help us know the chemical diversity of piling teas.

2022-12-09 | MSV000090874 | GNPS

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data