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Cheese microbial communities

ABSTRACT: short read sequencing of distinct cheese rinds

PROVIDER: PRJEB57452 | ENA |

REPOSITORIES: ENA

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Dataset's files

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			Action	DRS
	metaspades-comm_1_T1_contigs.fasta.gz	Fasta.gz
	metaspades-comm_10_T1_contigs.fasta.gz	Fasta.gz
	metaspades-comm_11_T1_contigs.fasta.gz	Fasta.gz
	metaspades-comm_12_T1_contigs.fasta.gz	Fasta.gz
	metaspades-comm_2_T1_contigs.fasta.gz	Fasta.gz

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Project description:RNA-seq was used in combination with various analytical chemistry approaches to identify the chemical and genetic basis of pigment production of the bacterium Glutamicibacter arilaitensis when growing on cheese. This bacterium commonly found in cheese rinds where it co-occurs with Penicillium species and other molds. Pinkish-red pigments are produced by the bacterium in response to growth with Penicillium. Both chemical analyses and RNA-seq point to coproporphyrin III as the major metabolite leading to pigment formation.

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