Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

ABSTRACT: Unraveling the world of halophilic and halotolerant bacteria in cheese by combining cultural, genomic and metagenomic approaches

PROVIDER: PRJNA642396 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
	SRR12103066_1.fastq.gz	Fastqsanger.gz
	SRR12103066_2.fastq.gz	Fastqsanger.gz
	SRR12103067_1.fastq.gz	Fastqsanger.gz
	SRR12103067_2.fastq.gz	Fastqsanger.gz
	SRR12103068_1.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 20

Similar Datasets

foodmicrobiome

Project description:Cultural and metagenomic insights of halophilic and halotolerant bacteria in cheese rinds

| PRJEB39332 | ENA

Project description:Halophilic and halotolerant type strains

| PRJNA625506 | ENA

Advanced Metagenomic Analysis of Human Colonic Microbiota in Patients With Chronic GI Disorders

Project description:This clinical trial hypothesize that Gut Microbiota (bacteria, viruses, fungi)play a major role in the occurrence and progression of many chronic gastrointestinal diseases like Irritable Bowel Syndrome, Inflammatory Bowel Diseases and Colo-Rectal Cancer. Hence, aims to study the spectrum of such microbiota in these patients as compared to normal subjects, by utilizing metagenomic techniques rather than cultural methods.

| 2087252 | ecrin-mdr-crc

RNA-seq of Aspergillus sydowii growing in three different salinity conditions

Project description:The mechanisms of cellular and molecular adaptation of fungi to salinity have been commonly drawn from halotolerant strains, although some exceptions in basidiomycete fungi can be found. These studies have been conducted in settings where cells are subjected to stress, either hypo or hyperosmotic, which can be a confounding factor in describing physiological mechanisms related to salinity. Here, we have studied transcriptomic changes in Aspergillus sydowii, a halophilic species, when growing in three different salinity conditions (No salt, 0.5M and 2.0M NaCl). In this fungus salinity related responses occur under high salinity (2.0M NaCl) and not when cultured under optimal conditions (0.5M NaCl), suggesting that in this species, most of the mechanisms described for halophilic growth are a consequence of saline stress response and not an adaptation to saline conditions.

2019-12-31 | GSE139804 | GEO

Project description:halotolerant bacteria

| PRJNA642397 | ENA

Paleofeces Analysis from Iron Age Hallstatt Salt Miners

Project description:Paleofeces are an important source of information to study the evolution of dietary habits and human health. The UNESCO World Heritage region of Hallstatt-Dachstein/Salzkammergut is one of Europe’s oldest cultural and industrial landscapes; its underground salt mines dating back at least to the 14th century BC are one of the few archaeological sites where paleofeces are well preserved. The high salt concentrations and the constant annual temperature at around 8°C inside the isolated Hallstatt mines have perfectly preserved organic archaeological artefacts (e.g. paleofeces, clothing, mining tools) that provide unique insights into the daily life of a progressive community in Hallstatt. Here we subjected human paleofeces dated from the Bronze Age to early Modern Times to an in-depth microscopic, metagenomic and proteomic analysis. This allowed us to reconstruct the diet of the former population and gain insights into their ancient gut microbiome composition. Our dietary survey identified bran and glumes of different cereals as one of the most prevalent plant fragments. This highly fibrous, carbohydrate-rich diet was supplemented with proteins from broad beans and occasionally with fruits, nuts, or animal food. Linked to these traditional dietary habits all ancient miners up to the early Modern times have gut microbiome structures akin to modern non-Westernized individuals which may indicate a shift in the gut community composition of modern Westernized populations due to quite recent dietary and lifestyle changes. When we extended our microbial survey to fungi present in the paleofeces, we observed in one of the Iron Age samples a high abundance of Penicillium roqueforti and Saccharomyces cerevisiae DNA. Genome-wide analysis indicates that both fungi were involved in food fermentation and provide the first molecular evidence for blue cheese and beer consumption during Iron Age Europe.

2021-11-02 | PXD027613 | Pride

Gene expression of the bacterium Glutamicibacter arilaitensis when grown with Penicillium in cheese

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.

2018-04-01 | GSE112092 | GEO

Proteome-wide adaptation of Lactococcus cremoris during growth in milk and during cheese production and ripening

Project description:The enzymatic repertoire of starter cultures is important for cheese characteristics but is challenging to characterize due to the high protein and fat concentration, and the semi-solid state of the cheese matrix. This study aimed to generate a protocol to characterize the proteome of bacteria harvested from milk and cheese, to assess the proteome differences between Lactococcus cremoris grown in milk and laboratory medium, and to investigate the proteome adaptation during cheese production and ripening.

2025-03-12 | PXD046375 | Pride

Project description:Metagenomic sequencing of halotolerant aceticlastic methanogenesis

| PRJNA1227991 | ENA

Project description:Metagenomic in cincho cheese

| PRJNA1044465 | ENA