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Undaria pinnatifida, a representative brown macroalga, is limited in high-value food applications due to its dense cell wall structure, pronounced marine odor, and inefficient conventional processing. In this study, a controlled fermentation strategy was established using different lactic acid bacte...
2026-05-20 | MTBLS14540 | MetaboLights
We investigated the effects of jeotgal (fermented fish sauce) on kimchi fermentation, with or without saeu-jeot and myeolchi-jeot. Bacterial community analysis showed that Leuconostoc, Weissella, Lactobacillus, and Tetragenococcus were the dominant genera; however, their succession depended on the p...
2019-02-07 | MTBLS654 | MetaboLights
Comparative phenotype and transcriptome analyses were performed with Bacillus cereus ATCC 14579 exposed to acid down-shock to pH 5.5 set with different acidulants. When acidified with hydrochloric acid (HCl), growth was diminished, whereas 2 mM undissociated lactic acid (HL) or acetic acid (HAc) sto...
ORGANISM(S): Bacillus cereus 
To conduct an in-depth analysis of which metabolites in the antiviral-effective lactic acid bacteria supernatant are playing a role, a pretreatment approach was selected. Non-targeted metabolomic analysis was performed on the differential metabolites between LSD2339-CFS and LSM231-CFS, which exhibit...
2026-06-08 | MTBLS14704 | MetaboLights
Acetate accumulation enhances mixed culture fermentation of biomass to lactic acid
Brassica pekinensis with heterofermentative lactic acid bacteria Raw sequence reads
Raw expression values (CHP data) for transcriptional profiling of the response of Saccharomyces cerevisiae to challenges with lactic acid at pH 3 and pH 5. Experiment Overall Design: The laboratory reference strain CEN.PK 113-7D (MATa) was grown at 30 °C in 1.5-L chemostat fermentors (Applikon, Sch...
ORGANISM(S): Saccharomyces cerevisiae 
The present study aims to explore chemostat-based transcriptome analysis of mixed cultures by investigating interactions between the yeast S. cerevisiae and the lactic acid bacterium Lb. bulgaricus . S. cerevisiae and Lb. bulgaricus are both frequently encountered in kefir, a fermented dairy product...
ORGANISM(S): Saccharomyces cerevisiae 
Four C. thermocellum DSM-1313 derived strains were assessed using metabolite and DNA microarray tools in order to better understand carbon and electron flow within this organism. C. thermocellum is able to ferment cellulose into its fermentation end products L-lactate, acetate, formate, hydrogen gas...
ORGANISM(S): Clostridium thermocellum DSM 1313 
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