Project description:The microbial community and enzymes in fermented rice using defined microbial starter, containing Rhizopus oryzae, Saccharomycopsis fibuligera, Saccharomyces cerevisiae and Pediococcus pentosaceus, play an important role in quality of the fermented rice product and its biological activities including melanogenesis inhibitory activity. The microbial metaproteome revealed large-scale proteins expressed by the microbial community to better understand the role of microbiota in the fermented rice.
Project description:Understanding how the human gut microbiota and host are impacted by probiotic bacterial strains requires carefully controlled studies in humans, and in mouse models of the gut ecosystem where potentially confounding variables that are difficult to control in humans can be constrained. Therefore, we characterized the fecal microbiomes and metatranscriptomes of adult female monozygotic twin pairs through repeated sampling 4 weeks prior to, 7 weeks during, and 4 weeks following consumption of a commercially-available fermented milk product (FMP) containing a consortium of Bifidobacterium animalis subsp. lactis, two strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. cremoris, and Streptococcus thermophilus. In addition, gnotobiotic mice harboring a 15-species model human gut microbiota whose genomes contain 58,399 known or predicted protein-coding genes were studied prior to and after gavage with all five sequenced FMP strains. 140 samples total. Evaluation of changes in a model community's structure over time after exposure to a consortium of 5 fermented milk product (FMP) strains.
Project description:Natto is a traditional Japanese food from soybeans fermented with Bacillus subtilis natto. Natto contains a powerful fibrinolytic enzyme called nattokinase (NK), which has thrombolytic, anti-hypertensive, anti-atherosclerotic and lipid-lowering effects. This project aims to study the effects of NK in vascular inflammation.
Project description:The purpose of this study is to analyze the key enzyme systems of Fermented Food Microorganisms, and trace its beneficial functional microorganisms through key enzymes. The test sample was a traditonal fermented food. To improve the accuracy and credibility of protein Information, 12 test parallels were randomly selected for the following analysis.
2022-03-18 | PXD032381 |
Project description:Study of fermented food metagenomics
