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MetabolomicsRole of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation
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
MetabolomicsGut microbiota and fermentation-derived branched chain hydroxy acids mediate health benefits of yogurt consumption in obese mice
Meta-analyses suggest that yogurt consumption reduces type 2 diabetes incidence in humans, but the molecular basis of these observations remains unknown. Here we show that dietary yogurt intake preserves whole-body glucose homeostasis and prevents hepatic insulin resistance and liver steatosis in a ...
2022-02-03 | MTBLS442 | MetaboLights
MetabolomicsRich organic nitrogen impacts clavulanic acid biosynthesis through the arginine metabolic pathway in Streptomyces clavuligerus F613-1

Clavulanic acid (CA) is the preferred clinical drug for the treatment of infections by β-lactam antibiotic-resistant bacteria. CA is produced by Streptomyces clavuligerus, and although there have been many reports on the effects of carbon and nitrogen sources on CA production, the mechan...

2022-12-08 | MTBLS5744 | MetaboLights
TranscriptomicsTranscription profiling of S. cerevisiae T128 was used as a model of typical commercial bakers yeast used in Japan to investigation of stress responses during commercial fermentation
Gene expression profiles of baker’s yeast during initial dough-fermentation were investigated using liquid fermentation media to obtain insights at the molecular level into rapid adaptation mechanisms of baker’s yeast. Results showed that onset of fermentation caused drastic changes in gene expr...
ORGANISM(S): Saccharomyces cerevisiae 
2008-06-12 | E-GEOD-3043 | biostudies-arrayexpress
TranscriptomicsMetabolic responses of the model archaeon Halobacterium sp. NRC-1 to oxygen limitation
As part of a comprehensive post-genomic investigation of the model archaeon Halobacterium sp. NRC-1, we used whole genome DNA microarrays to compare transcriptional profiles of cells grown anaerobically via arginine fermentation versus cells either respiring aerobically in the presence of oxygen or ...
ORGANISM(S): Halobacterium sp. NRC-1 
2012-11-06 | E-GEOD-38374 | biostudies-arrayexpress
MetabolomicsMetabolomic study of Escherichia coli K-12 MG1655 WT and its transcriptional regulator mutants under anaerobic fermentation conditions
Not available
ORGANISM(S): Escherichia coli 
ST001421 | MetabolomicsWorkbench
MetabolomicsMetabolomic study of Escherichia coli K-12 MG1655 WT and its transcriptional regulator double mutants under anaerobic fermentation conditions
Not available
ORGANISM(S): Escherichia coli 
ST002076 | MetabolomicsWorkbench
Proteomicsmetaproteomic analysis of microbiota and metabolic pathways involved in taste formation during Chinese traditional fish sauce
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...
ORGANISM(S): Escherichia coli 
2022-05-20 | PXD031089 | Pride
Metaproteomics Fish sauce Fermentation 
UnknownCharacterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi.
Not available
S-EPMC6278497 | biostudies-literature
UnknownSimultaneous Quantification of L-arginine and Monosaccharides during Fermentation: An Advanced Chromatography Approach.
Not available
S-EPMC6413082 | biostudies-literature
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