Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Microbiota of Kalamata fermented olives

ABSTRACT: Unraveling the microbiota of Kalamata fermented olives through amplicon-based metagenomic analysis

PROVIDER: PRJEB37064 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
	ERR3991260.fastq.gz	Fastqsanger.gz
	ERR3991261.fastq.gz	Fastqsanger.gz
	ERR3991262.fastq.gz	Fastqsanger.gz
	ERR3991263.fastq.gz	Fastqsanger.gz
	ERR3991264.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 8

Similar Datasets

Microbial dynamics of Spanish- and Greek-style table olives fermented with sea fennel

Project description:Microbial dynamics of Spanish- and Greek-style table olives fermented with sea fennel Raw sequence reads

| PRJNA811759 | ENA

Transcriptional profiling of the pest Bactrocera oleae feeding on phenolic rich green olives

Project description:The strictly monophagous olive fruit fly, Bactrocera oleae, represents the major pest of olive orchards worldwide. It has the unique ability to hydrolyze olive proteins as well as to overcome olive defenses, especially the high levels of phenolic compounds present in the green olive mesocarp. In this study, we aimed to identify specific genes potentially implicated in overcoming green olive defense and the utilization of the flesh, by examining larval responses to green olives on the transcript level. Focusing on the up-regulated gene set, we identified two putative serine proteases and one putative UDP-glycosyltransferase possibly associated with these traits. Serine proteases could be involved in the digestion of dietary proteins but also could represent a mechanism to overcome the effect of trypsin inhibitors induced by the olive fruit upon attack. UDP-glycosyltransferase may be implicated in the sequestration and/ or direct detoxification of phenolic compounds highly present in green olives.

2017-05-12 | GSE82037 | GEO

Complete genome sequence of Lactiplantibacillus pentosus CF2-10N isolated from fermented Aloreña table olives

Project description:The complete genome sequence of a probiotic Lactiplantibacillus pentosus CF2-10N isolated from brines of naturally fermented Aloreña table olives

| PRJEB61776 | ENA

Fermented bamboo Malingo Shoot

Project description:Fermented bamboo Malingo Shoot Metagenomic assembly

| PRJNA1148806 | ENA

Microbiota of Fermented cucumbers

Project description:Microbiota of Fermented cucumbers Raw sequence reads

| PRJNA997784 | ENA

Microbiota of Fermented garlic

Project description:Microbiota of Fermented garlic Raw sequence reads

| PRJNA1081684 | ENA

Microbiota of fermented fish sausages

Project description:Microbiota of fermented fish sausages

| PRJNA769593 | ENA

fermented foods microbiota

Project description:Characterization of Arabian fermented foods microbiota and interaction with gut microbiome of ‎Bedouin population

| PRJEB19968 | ENA

Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis.

Project description:Kalamata natural black olives are one of the most economically important Greek varieties. The microbial ecology of table olives is highly influenced by the co-existence of bacteria and yeasts/fungi, as well as the physicochemical parameters throughout the fermentation. Therefore, the aim of this study was the identification of bacterial and yeast/fungal microbiota of both olives and brines obtained from 29 cv. Kalamata olive samples industrially fermented in the two main producing geographical regions of Greece, namely Aitoloakarnania and Messinia/Lakonia. The potential microbial biogeography association between certain taxa and geographical area was also assessed. The dominant bacterial family identified in olive and brine samples from both regions was Lactobacillaceae, presenting, however, higher average abundances in the samples from Aitoloakarnania compared to Messinia/Lakonia. At the genus level, Lactobacillus, Celerinatantimonas, Propionibacterium and Pseudomonas were the most abundant. In addition, the yeasts/fungal communities were less diverse compared to those of bacteria, with Pichiaceae being the dominant family and Pichia, Ogataea, and Saccharomyces being the most abundant genera. To the best of our knowledge, this is the first report on the microbiota of both olives and brines of cv. Kalamata black olives fermented on an industrial scale between two geographical regions of Greece using metagenomics analysis.

| S-EPMC7284738 | biostudies-literature

Comparative Genomic and Transcriptomic Analysis of NaCl-Tolerant Staphylococcus sp. OJ82 from Fermented Seafood

Project description:Analysis of gene expression of Staphylococcus sp.OJ82 from fermented seafood in salted environment

2012-12-19 | GSE42992 | GEO