Metabolomics,Unknown,Transcriptomics,Genomics,Proteomics

Dataset Information

0

Fermentation of soy juice by Lactiplantibacillus plantarum confers a yogurt-like texture, flavours and health-promoting metabolites


ABSTRACT: The aim of the study was to decipher metabolisms responsible (i) for the peculiar adaptation of L. plantarum during soy juice fermentation and (ii) for the release of aroma compounds, amino and short-chain fatty acid, and metabolites with health-promoting properties in soy yogurt. The strategy was the sequencing and annotation of a strain (L. plantarum CIRM-BIA777, PRJEB77707) able to degrade galacto- oligosaccharides, the sampling of soy yogurt, RNA-seq to identify differentially expressed genes of L. plantarum and corresponding metabolisms throughout the kinetics of fermentation. Acids and volatile compounds were also quantified.

INSTRUMENT(S): Illumina HiSeq 2500

ORGANISM(S): Lactiplantibacillus plantarum

SUBMITTER: Helene Falentin 

PROVIDER: E-MTAB-14345 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress

Similar Datasets

2023-05-13 | E-MTAB-12095 | biostudies-arrayexpress
2023-01-08 | E-MTAB-10083 | biostudies-arrayexpress
2018-06-02 | GSE104375 | GEO
2020-08-08 | E-MTAB-9161 | biostudies-arrayexpress
2011-08-16 | E-GEOD-31361 | biostudies-arrayexpress
2017-06-09 | E-MTAB-5663 | biostudies-arrayexpress
2019-02-12 | E-MTAB-7639 | biostudies-arrayexpress
2022-06-29 | E-MTAB-10686 | biostudies-arrayexpress
2020-11-09 | LDS-1592 | LINCS
2018-09-15 | E-MTAB-7190 | biostudies-arrayexpress