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UnknownQuantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters.
Not available
S-EPMC9868298 | biostudies-literature
UnknownAn Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea.
Not available
S-EPMC4431464 | biostudies-literature
ProteomicsMetaproteomics reveals persistent and phylum-redundant metabolic functional stability in adult human gut microbiomes despite temporal variations in microbial taxa, genomes, and proteomes
Longitudinal metaproteomics data set looking at the gut microbiome metaproteomes of fivepost-surgery Crohn's Disease patients for five time points over the course of a year.
ORGANISM(S): Human Microbiome 
2018-08-16 | MSV000082823 | MassIVE
ProteomicsGiant panda (Ailuropoda melanoleuca) gut microbiomes degrade bamboo in distinct patterns: heterofermentation of green leaves to ethanol, lactate and acetate, and homofermentation of yellow pith to lactate
The iconic giant panda is an endangered species known worldwide for its peculiar dietary habits. While retaining the digestive system of a carnivore, the giant panda successfully moved into a diet almost exclusively based on bamboo. Digestion of lignocellulose is believed to be conducted solely by i...
ORGANISM(S): Arabidopsis thaliana (Mouse-ear cress) Escherichia coli 
2020-03-02 | PXD010872 | Pride
Metaproteomics microbial communities fermentation 
ProteomicsMetaproteomic analysis of microbial community in Zaopei for Chinese Baijiu production
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 multipl...
ORGANISM(S): Escherichia Coli 
2023-04-20 | PXD037349 |
ProteomicsMetaproteomics characterizes the Prepared Daqu microorganism
we collected Prepared Daqu samples from 6 different production cycles of the Kweichow Moutai Liquor and characterized their microbial community and function by label-free quantitative metaproteomic methods.
ORGANISM(S): Enterococcus Faecalis 
PXD035791 |
UnknownMetaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor.
Not available
S-EPMC10267310 | biostudies-literature
UnknownMulti-Metaomics Unveils the Development Process of Microbial Communities During the Fermentation of Baobaoqu.
Not available
S-EPMC12610498 | biostudies-literature
ProteomicsStructural and functional changes in prokaryotic communities in artificial pit mud during Chinese Baijiu production
The fermented and distilled Chinese alcoholic beverage strong flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce many key precursors of flavor esters. The over 20 year maturation time of natural pit mud have promoted ...
ORGANISM(S): Lactobacillus Brevis Kb290 Clostridium Kluyveri Dsm 555 Sporomusa Acidovorans Dialister Invisus Bacillus Velezensis Ucmb5036 Schwartzia Succinivorans Dsm 10502 Acetonema Longum Dsm 6540 Leuconostoc Citreum Lbae C10 Megasphaera Cerevisiae Dsm 20462 Lactobacillus Helveticus Cirm-bia 103 
2020-03-10 | PXD016140 |
ProteomicsUtilizing metaproteomics to investigate the influence of adding oregano essential oil distillation residues on microbial communities during the fermentation process of alfalfa silage
This study selected high-yield carvacrol-type oregano essential oil distillation residues obtained from previous screening and compared them with different addition levels against a control group. The objective of this study was to investigate the impact of oregano essential oil distillation residue...
ORGANISM(S): Medicago Sativa 
PXD054517 |
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