Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

ABSTRACT: A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste

PROVIDER: PRJNA926685 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
	SRR23225432_1.fastq.gz	Fastqsanger.gz
	SRR23225432_2.fastq.gz	Fastqsanger.gz
	SRR23225433_1.fastq.gz	Fastqsanger.gz
	SRR23225433_2.fastq.gz	Fastqsanger.gz
	SRR23225434_1.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 36

Similar Datasets

Involvement of autophagy in mesaconitine-induced neurotoxicity in HT22 cells revealed through integrated transcriptomic, proteomic, and m6A epitranscriptomic profiling

Project description:Our study provided a comprehensive mechanistic understanding of the neurotoxic effects induced by MA at multi-omics resolution, and offered valuable insights for enhancing the rational application of traditional Chinese medicine containing aconitum in clinical practice.

2024-07-03 | GSE261320 | GEO

The gene expression profile of Bacillus subtilis response to the high-temperature fermentation

Project description:High-temperature fermentation of the Bacillus subtilis isolated from the black part of maotai Daqu. Studying on the gene expression profile using microarray for analyzing the connection between metabolites and the maotai flavor substances. 84 differential expressed genes were obtained, including 40 up-regulated genes and 44 down-regulated genes.The differentially expressed genes involved in the metabolic pathways were just only KBL (glycine C - acetyltransferase) and ripA (bifunctional 3, 4 - dihydroxy - 4-2 - butanone phosphate synthase), up-regulated 2.9 and 2.9 times respectively, and their catalytic reaction prodction of aminobutyric acid and dihydroxy ethyl ketone phosphate, respectively. They may be further derived into alcohol and ketone flavoring substances. However, a large number of differential expressed genes was related to sporulation, such as ybaN (polysaccharide deacetylase) and rapA (aspartic acid phosphatase), they were up-regulated 17.5 times and down-regulated 112.5 times. YbaN is closely related to the formation of spore cortex and high temperature group spore cortex obvious thickening by TEM. RapA is signaling molecules to restrain spore formation, its lower expression can promote the sporulation in group A. Formation and release of peptidoglycan and the DPA (2, 6 - Pyridinedicarboxylic acid) of spore cortex during theseveral rounds of low temperature to high temperature circulation fermentation may be the main source of furan and pyranand nitrogen heterocyclic compounds in maotai flavor substances . In this paper, the formation of high-temperature fermentation Bacillus subtilis spores is closely related to the generation of maotai flavor substances. There are total of eight samples. It divided two groups, set as group A (High temperature fermentation) and B (normal temperature fermentation, continuous 37C). There are four replicates for each group.

2016-07-18 | E-GEOD-71067 | biostudies-arrayexpress

Project description:Environmental Factor Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese strong-flavor liquor

| PRJNA622890 | ENA

Project description:Fermented shrimp paste

| PRJNA1215563 | ENA

The gene expression profile of Bacillus subtilis response to the high-temperature fermentation

2016-07-18 | GSE71067 | GEO

Project description:Studies on Chinese traditional fermentation starter,Jiuyao.

| PRJNA580052 | ENA

Project description:Bacterial diversity of planktonic shrimp and shrimp paste with 5% salt concentration during fermentation

| PRJNA797953 | ENA

Project description:Microbial diversity during the fermentation processing of grasshopper sub shrimp paste

| PRJNA573464 | ENA

Microbial sequencing of traditional Chinese medicine fermentation broth