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Microbial diversity in dry-cured loins manufactured with paprika or/and dextrose

ABSTRACT: Metagenomics of 16S and its from samples of dry-cured loins manufactured with paprika or/and dextrose

PROVIDER: PRJEB76498 | ENA |

REPOSITORIES: ENA

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Project description:Metagenomics of 16S from samples of dry-cured loins manufactured with or without paprika and reduced nitrite content

| PRJEB36593 | ENA

Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China.

Project description:In this study, high-throughput sequencing and metabolomics analysis were conducted to analyze the microbial and metabolites of dry-cured Sanchuan ham, Laowo ham, Nuodeng ham, and Heqing ham that have fermented for two years produced from western Yunnan China. Results showed that at the genus level, the dominant bacteria in the four types of ham were Halomonas and Staphylococcus, while the dominant fungi were Aspergillus and Yamadazyma. A total 422 different metabolites were identified in four types of ham, mainly amino acids, peptides, fatty acids, and their structural analogs, which were involved in pantothenate and coenzyme A biosynthesis, caffeine, and tyrosine metabolism. The dominant microorganisms of the four types of ham were mainly related to the metabolism of fatty acids and amino acids. This research enhances the identification degree of these four types of dry-cured ham and provides a theoretical basis for developing innovative and distinctive ham products.

| S-EPMC10943036 | biostudies-literature

Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes.

Project description:Dried salted fish is a traditional dry-cured fish that is sprinkled with salt before the curing process. With a unique flavor as well as diverse varieties, dry-cured fish is popular among consumers worldwide. The presence of various microbial communities during the curing process leads to numerous metabolic reactions, especially lipid oxidation and protein degradation, which influence the formation of flavor substances. However, during industrial curing, the quality of dry-cured fish is difficult to control, leading to the formation of products with diverse flavors. This review describes the curing process of dried salted fish, the key microorganisms involved in the curing process of typical dried salted fish products at home and abroad, and the correlation between biological metabolism and flavor formation and the underlying mechanism. This review also investigates the prospects of dried salted fish products, proposing methods for the analysis of improved curing processes and the mechanisms of dried salted fish. Through a comprehensive understanding of this review, modern production challenges can be addressed to achieve greater control of microbial growth in the system and improved product safety. In addition to advancing our understanding of the processes by which volatile flavor compounds are formed in conventional dry-cured fish products, we expect that this work will also offer a theoretical framework for enhancing their flavor in food processing.

| S-EPMC10453264 | biostudies-literature

Expression analysis of Lactococcus lactis NIAI712 and its plasmid cured variant

2013-08-31 | GSE48143 | GEO

Expression analysis of Lactococcus lactis NIAI712 and its plasmid cured variant

Project description:L. lactis NIAI712 carries five different plasmids, including an 8.7-kb plasmid designated pAG6. In this study, genome-wide expression profiles of the pAG6-cured variant was compared to the wild-type strain. Two samples of total RNA recovered from a wild-type culture of L. lactis NIAI712 and a pAG6-cured variant were examined

2013-08-31 | E-GEOD-48143 | biostudies-arrayexpress

YDRseries4, Comparison commercial dry active yeast to BY4743

Project description:This series represents the analysis of a commercial dry active yeast (purchased locally). The genetics of this sample is unknown. Keywords = commercial Keywords = dry active yeast Keywords: other

2005-08-01 | GSE1314 | GEO

RNA-seq of Hymenoscyphus linearis chi01 grown on potato dextrose medium

Project description:Hymenoscyphus linearis isolate chi01 was grown on potato dextrose broth for 3 weeks. RNA was extracted from the mycelial mat and the library was prepared with TruSeq Stranded mRNA LT Sample Prep Kit and sequenced with HiSeq 2500 (2x100 bp).

2019-01-01 | E-MTAB-7404 | biostudies-arrayexpress

miR204-containing exosome ameliorates GVHD-associated dry eye disease

Project description:The graft-versus-host disease (GVHD) associated dry eye disease usually leads to refractory pain and visual impairment with limited treatments currently. Here we found exosome derived from mesenchymal stromal cell (MSC-exo) administered as eye drops significantly alleviates GVHD-associated dry eye disease in human and mouse models. To find out the essential elements during exosome treatment, we performed miRNA sequencing of exosomes derived from MSCs and L929 cells, and identified miR-204 in MSC-exo benefited the recovery of dry eye, which targeted IL-6/IL-6R/Stat3 signaling. Blockade of miR-204 abolished the therapeutic effect of MSC-exo while miR-204 overexpression from L929-exo markedly attenuates dry eye. Thus MSC-exo eye drops are efficacious in treating GVHD-associated dry eye and highlight miR-204 as a potential therapeutic agent.

2022-01-19 | GSE166585 | GEO

Transcriptome analysis of Arabidopsis dry seeds

Project description:We report the dry seed transcriptome of 13 wild type accessions of Arabidopsis thaliana

2022-06-06 | GSE179008 | GEO

The expression profiles analysis of a virulence plasmid-cured strain of shigella flexneri

Project description:In this study, we analyzed the expression profiles of a virulence plasmid-cured strain and wild-type strain of shigella flexneri. The results showed that the genes of glp regulon were upregulated in mutant bacteria in stationary phase cultures.

2008-12-22 | GSE12535 | GEO

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