Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

ABSTRACT: Fungal Community in Chinese Baijiu fermentation

PROVIDER: PRJNA814487 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
	SRR18288108_subreads.fastq.gz	Fastqsanger.gz
	SRR18288109_subreads.fastq.gz	Fastqsanger.gz
	SRR18288110_subreads.fastq.gz	Fastqsanger.gz
	SRR18288111_subreads.fastq.gz	Fastqsanger.gz
	SRR18288112_subreads.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 115

Similar Datasets

Project description:Microbial Community in Chinese Baijiu fermentation

| PRJNA813633 | ENA

Project description:Metagenomic Sequencing of Chinese Baijiu fermentation Samples

| PRJNA1208951 | ENA

food fermentation metagenome

Project description:Fungal structure and diversity in baijiu fermentation

| PRJDB9619 | ENA

Metaproteomics of Jiuqu starter and fermented grains

Project description:To study the characteristics of proteins in Chinese Chixiang-flavor Baijiu fermentation, a label-free quantitative proteomics approach was established to identify proteins in Jiuqu starter and fermented grains.

2019-06-11 | PXD014221 |

Project description:Studies of fungal diversity on Chinese Strong-flavor Baijiu

| PRJNA924844 | ENA

Project description:Fungal community during Xin-flavor baijiu brewing

| PRJNA766506 | ENA

Metaproteomics of Jiuqu starter

Project description:Chinese starter Jiuqu, traditionally produced by spontaneous fermentation and always squeezed into bricks, serves as a vital saccharifying agent for simultaneous saccharification and fermentation of Chinese Baijiu. It is important to reveal the key saccharifying microbiota and the driving force to improve the quality of Jiuqu. Here we studied the compositions of the microbiota by high-throughput amplicons sequencing analysis in Jiuqu, and revealed eight bacterial and seven fungal genera as the dominant community members. Among them, Lactobacillus, Aspergillus, Pichia, Saccharomyces, Rhizopus were the main contributors of proteins by metaproteomics analysis. Whereas, only Lactobacillus, Pichia, Rhizopus appeared as key actors for saccharification by secreting three glycosidases and two glycosyltransferases, and it indicated they were the key saccharifying microbiota in Jiuqu. Especially, Rhizopus secreted the most abundant glucoamylase. Interestingly, these three active genera significantly decreased and the key saccharifying enzymes were down-expressed, when Jiuqu was produced in diffused shape with a low volumetric weight. Rhizopus microsporus, the main producer of glucoamylase, was positively correlated with volumetric weight of Jiuqu. It indicated volumetric weight was the major driving force of the key saccharifying microbiota in Jiuqu. This work provides deep insights of key saccharifying microbiota, and indicates the main driving force for the key microbe. Furthermore, this finding can contribute to the improvement of saccharifying agent for food fermentation.

2018-06-08 | PXD017753 |

Metaproteomic analysis of microbial community in Zaopei for Chinese Baijiu production

Project description:Currently, Baijiu production is performed with different varieties of sorghum that vary considerably in price. Although studies have shown that sorghum varieties affect Baijiu quality, the specific effects of sorghum varieties on Baijiu fermentation have not been thoroughly studied. By using multiple-omics analyses, we compared the fermentation process and final quality of Baijiu brewed from four representative sorghum varieties and identified the involved microbial mechanisms. In addition to providing insight into Baijiu fermentation mechanisms, the results can guide the selection of suitable raw materials for production and future breeding of high quality varieties.

2023-04-20 | PXD037349 |

food metagenome

Project description:Characteristics of microbial community in Chinese rice flavor Baijiu

| PRJNA699433 | ENA

Project description:Dynamics of microbial community during strong-flavor baijiu fermentation

| PRJNA899364 | ENA