Our hypothesis was that the ant holobiont may contribute enzymes, in particular proteases, that modify the yogurt texture. To test this hypothesis, we conducted an untargeted proteomics analysis based on a self-curated database that contained proteases from Formica ants, ant-yogurt bacteria, convent...
ORGANISM(S): Bos taurus (Bovine) Fructilactobacillus sanfranciscensis DSM 20451 Oecophyllibacter saccharovorans Streptococcus thermophilus MTCC 5460 Lactobacillus delbrueckii subsp. bulgaricus CNCM I-1632 Formica sp. BOLD:AAA1469 Wolbachia endosymbiont of Schlechtendalia chinensis