Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

ABSTRACT: Sauce-flavor Muqu

PROVIDER: PRJNA1212699 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
	SRR32070035_1.fastq.gz	Fastqsanger.gz
	SRR32070035_2.fastq.gz	Fastqsanger.gz
	SRR32070036_1.fastq.gz	Fastqsanger.gz
	SRR32070036_2.fastq.gz	Fastqsanger.gz
	SRR32070037_1.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 54

Similar Datasets

Sauce-flavor Daqu

Project description:Sauce-flavor Daqu Raw sequence reads

| PRJNA815931 | ENA

Project description:Microbial community of sauce-flavor Daqu

| PRJNA1096256 | ENA

Genome-wide occupancy of H3K27me3 in human gingival mesenchymal and periodontal ligament stem cells in response to Electronic-cigarette

Project description:The epigenetic regulation on gene transcription affected by Electronic-cigarette (E-cig) to human gingival mesenchymal (GMSC) is not fully understood. Here, we collected GMSCs from systemically healthy patients due to the premolars and extracted for orthodontic reasons, and treated with E-cig smoke with original flavor (G2), E-cig smoke with menthol flavor (G3), E-cig liquid with original flavor (G4), and E-cig liquid with menthol flavor (G5) by the optimal conditions of LC50, and conducted H3K27me3 ChIP-seq to compare with untreated control (G0).

2022-09-03 | E-MTAB-12079 | biostudies-arrayexpress

Bacillus subtilis BJ3-2 transcriptome sequencing

Project description:Soybeans fermented by Bacillus subtilis BJ3-2 exhibits strong ammonia taste in medium temperature below 37℃ and prominent soy sauce-like aroma moderate temperatures above 45℃. The transcriptome sequencing of Bacillus subtilis BJ3-2 (incubating at 37°C and 45°C) has been completed, screening of differentially expressed genes (DEGs) through data analysis, and analyzing their metabolic pathways, laying a foundation for exploring the regulatory mechanism of soy sauce-like aroma formation.

2021-12-31 | GSE166082 | GEO

Project description:High-throughput sequencing data of microbial diversity of sauce-flavor baijiu

| PRJNA944588 | ENA

Project description:High-throughput sequencing ITS data of microbial diversity of sauce-flavor baijiu

| PRJNA944781 | ENA

Project description:Analysis of fungal community structure in different stratified during stacking of sauce-flavor baijiu

| PRJNA906633 | ENA

metaproteomic analysis of microbiota and metabolic pathways involved in taste formation during Chinese traditional fish sauce

Project description:Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervising and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previous metagenomic database. Most of the identified genes involved in metabolic functions showed an upward trend in abundance during fermentation. In total, 571 proteins extracted from fish sauce at different fermentation stages were identified. The proteins were mainly derived from Halanaerobium, Psychrobacter, Photobacterium, and Tetragenococcus. Functional annotation showed 15 pathways related to amino acid metabolism, including alanine, aspartate, glutamate, and histidine metabolism; lysine degradation; and arginine biosynthesis.

2022-05-20 | PXD031089 | Pride

Project description:High throughput sequencing of the ITS of the grain samples during sauce-flavor baijiu fermentation

| PRJNA735067 | ENA

Transcriptome characterization of human gingival mesenchymal and periodontal ligament stem cells in response to Electronic-cigarette

Project description:The change of transcriptome and related biological functions affected by tobacco smoke and Electronic-cigarette (E-cig) to human gingival mesenchymal (GMSC) and periodontal ligament stem cells (PDLSCs) are not fully understood. Here, we collected GMSCs and PDLSCs from systemically healthy patients due to the premolars and extracted for orthodontic reasons, and treated with tobacco smoke (G1, P1), E-cig smoke with original flavor (G2, P2), E-cig smoke with menthol flavor (G3, P3), E-cig liquid with original flavor (G4, P4), and E-cig liquid with menthol flavor (G5, P5) by the optimal conditions of LC50, and conducted RNA-seq to compare with untreated control (G0, P0).

2022-06-17 | E-MTAB-11797 | biostudies-arrayexpress

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data