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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 |
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 |
ProteomicsIdentification of endogenous, natural RBRP peptide encoded by lncRNA LINC00266-1 in tumor tissue
The total proteins from tumor tissues were seperated by tricine SDS-PAGE and stained with silver. The gel band with about 7kD molecular weight related to RBRP peptide was identified by LC-MS/MS.
ORGANISM(S): Homo Sapiens 
2020-02-25 | PXD016268 |
ProteomicsIdentification of exogenously expressed RBRP-GFP peptide
The exogenously expressed RBRP-GFP peptide encoded by lncRNA LINC00266-1 was validated by mass spectrometry.
ORGANISM(S): Homo Sapiens 
2020-02-25 | PXD016267 |
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