Lactobacillus spp
Ontology highlight
ABSTRACT:
PROVIDER: PRJNA343164 | ENA |
REPOSITORIES: ENA
Similar Datasets
Project description:Characterization of Lactobacillus plantarum gene expression in the acididic conditions such as kimchi fermentation
2020-10-27 | GSE143834 | GEO
Project description:Investigation of fermentation process of a Lactobacillus suebicus strainan grown in anaerobic batch and chemostat cultures.
2019-10-30 | PXD015964 | Pride
Project description:Many food fermentations are carried out by mixed cultures of lactic acid bacteria. Interactions between strains are of key importance for the performance of these fermentations. Yoghurt fermentation by Streptoccus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (L.bulgaricus) is one of the best-described mixed culture fermentations. These species stimulate each other’s growth by the exchange of metabolites such as folic acid and carbon dioxide. Recently, post-genomic studies have been applied to reveal the global physiological response to mixed culture growth in S. thermophilus, but an in-depth molecular analysis of mixed culture growth of both strains remains to be established. Here we report the application of mixed culture transcriptome profiling and a systematic analysis of candidate interaction compounds on growth, which allowed the unraveling of the molecular responses associated with co-culture growth in batch of S. thermophilus CNRZ1066 and L. bulgaricus ATCC BAA-365 in milk. Comparisons of mono cultures versus mixed cultures, at four time-points in batch fermentation, and comparisons between the four time-points within each fermentation, all in duplicate
2010-05-05 | E-GEOD-21593 | biostudies-arrayexpress
Project description:An aerobic Lactobacillus plantarum culture displayed growth stagnation during early growth. Transcriptome analysis revealed that regain of growth after stagnation correlated with activation of CO2-producing pathways suggesting that limiting CO2-concentration induced stagnation. Analogously providing increased CO2 gas partial pressure during aerobic fermentation prevented the temporal growth stagnation. Keywords: cell type comparison
2008-01-18 | GSE10194 | GEO
Project description:Many food fermentations are carried out by mixed cultures of lactic acid bacteria. Interactions between strains are of key importance for the performance of these fermentations. Yoghurt fermentation by Streptoccus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (L.bulgaricus) is one of the best-described mixed culture fermentations. These species stimulate each other’s growth by the exchange of metabolites such as folic acid and carbon dioxide. Recently, post-genomic studies have been applied to reveal the global physiological response to mixed culture growth in S. thermophilus, but an in-depth molecular analysis of mixed culture growth of both strains remains to be established. Here we report the application of mixed culture transcriptome profiling and a systematic analysis of candidate interaction compounds on growth, which allowed the unraveling of the molecular responses associated with co-culture growth in batch of S. thermophilus CNRZ1066 and L. bulgaricus ATCC BAA-365 in milk.
2010-05-05 | GSE21593 | GEO
Project description:The aim of the study was to determine biological relevance of differentially expressed genes in Lactobacillus plantarum C2 during fermentation of plant substrates. Whole-transcriptome analysis based on customized microarray profiles has been used to determine altered transcription patterns in L. plantarum C2.
2015-04-24 | GSE68188 | GEO
Project description:Lactobacillus spp. Sy_1 Genome sequencing and assembly
| PRJNA644473 | ENA
Project description:proteome-based techniques were used to compare changes of single culture fermentation and co-fermentation involving Lactobacillus plantarum Sx3 and Saccharomyces cerevisiae Sq7 in sourdough
2021-02-19 | PXD024265 |
Project description:The presence of anti-microbial phenolic compounds, such as the model compound ferulic acid, in biomass hydrolysates poses significant challenges to the widespread use of biomass in conjunction with whole cell biocatalysis or fermentation. Currently, these inhibitory compounds must be removed through additional downstream processing to create feedstock suitable for most industrially important microbial strains. This study explores the high ferulic acid tolerance in Lactobacillus brevis (L. brevis), a lactic acid bacteria often found in fermentation processes, by global transcriptional response analysis. The transcriptional profile of L. brevis under ferulic acid stress reveals that the presence of ferulic acid primarily triggers the expression of membrane proteins to counteract ferulic acid induced changes in membrane fluidity and ion leakage, in the midst of a generalized stress response. Several promising routes for understanding phenolic acid tolerance have been identified based upon these findings. These insights may be used to guide further engineering of model industrial organisms to better tolerate phenolic compounds in processed biomass.
2011-12-31 | GSE22826 | GEO
Project description:Commensal (symbiont) bacteria form communities in various regions of the bodies of vertebrates. Phylogenetic analysis of gut communities is advanced, but the relationships, especially at the trophic level, between commensals that share gut habitats of monogastric animals have not been investigated to any extent. Lactobacillus reuteri strain 100-23 and Lactobacillus johnsonii strain 100-33 cohabit in the forestomach of mice. According to the niche exclusion principle, this should not be possible because both strains utilise the two main fermentable carbohydrates present in the stomach digesta: glucose and maltose. We show, based on gene transcription analysis, in vitro physiological assays, and in vivo experiments that the two strains can co-exist in the forestomach habitat because L. reuteri 100-23 transports maltose into its cells more efficiently than does L. johnsonii 100-33. Conversely, strain 100-33 transports glucose more efficiently than 100-23. As a result, 100-23 shows a preference for growth using maltose, whereas 100-33 prefers glucose. Mutation of the maltose phosphorylase gene (malA) of strain 100-23 prevented its growth on maltose-containing culture medium, and resulted in the numerical dominance of 100-33 in the forestomach. The fundamental niche of L. reuteri 100-23 in the mouse forestomach can be defined in terms of glucose and maltose fermentation. Its realised niche when L. johnsonii 100-33 is present is maltose fermentation. Hence nutritional adaptations provided niche differentiation that enabled cohabitation by the two strains through resource partitioning in the mouse forestomach. This real life, trophic phenomenon conforms to a mathematical model.
2010-12-11 | GSE24472 | GEO