Ontology highlight
ABSTRACT:
PROVIDER: PRJNA904041 | ENA |
REPOSITORIES: ENA
Similar Datasets
Project description:In this study, a metaproteomic approach was used for a detailed analysis of the structure of the microbial community, temporal changes and the functional role of the microbiota during pozol fermentation.
2022-02-17 | PXD026648 | Pride
Project description:In this study, a metaproteomic approach was used for a detailed analysis of the structure of the microbial community, temporal changes and the functional role of the microbiota during pozol fermentation.
2022-02-17 | PXD026705 | Pride
Project description:In this study, a metaproteomic approach was used for a detailed analysis of the structure of the microbial community, temporal changes and the functional role of the microbiota during pozol fermentation.
2021-07-14 | PXD026781 | Pride
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
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
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. 48 samples were used in this experiment
2013-09-11 | E-GEOD-50728 | biostudies-arrayexpress
Project description:Pulses are an important food and are consumed as a sustainable source of plant-based proteins. The demand for pulse proteins is continuously increasing due to their nutritional, economic, and ecological values. Although pulse proteins provide many health benefits, they have limitations in terms of sensory attributes and anti-nutritional factors. To overcome these challenges, fermentation technology has been explored as a natural food processing method, as it has the potential to enhance the techno-functional qualities, sensory attributes, and nutritional value of the products. Spontaneous fermentation is a natural process in which the native microbial population grows in the substrate without the addition of specific microbes or spores. There is a knowledge gap regarding proteomic changes that occur during the spontaneous fermentation of legumes. The current study utilized mass spectrometry-based proteomics to investigate the effects of spontaneous fermentation on three different pulse protein isolates (chickpea, faba bean, and lentils).
2025-01-04 | PXD048227 | JPOST Repository