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.
Project description:This project characterizes the temporal dynamics of microbial communities and functional potential in strong-flavor Daqu (a traditional Chinese fermentation starter) across a 4-month storage period.
2025-03-18 | PXD061960 |
Project description:High-throughput sequencing data of microbial diversity of sauce-flavor baijiu
| PRJNA944588 | ENA
Project description:High-throughput sequencing ITS data of microbial diversity of sauce-flavor baijiu
| PRJNA944781 | ENA
Project description:High throughput sequencing of the ITS of the grain samples during sauce-flavor baijiu fermentation
| PRJNA735067 | ENA
Project description:Effects of biofortification on microbiota dynamics and flavor metabolism in light-flavor Baijiu fermentation process
| PRJNA1069310 | ENA
Project description:Metagenomic sequencing of Chinese sauce zaopei during stacking fermentation