Ontology highlight
ABSTRACT:
PROVIDER: PRJNA943161 | ENA |
REPOSITORIES: ENA
Similar Datasets
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
Project description:A specific interaction between the mold Scopulariopsis and S. equorum shifts the composition of the Staphylococcus community from dominance by a strong competitor, S. xylosus, to dominance by a weak competitor, S. equorum. To better understand specific genes and pathways involved with Scopulariopsis stimulation of S. equorum, we used RNA-seq to identify CDS that were up- and down-regulated in the genome of S. equorum in the presence and absence of the mold Scopulariopsis. We compared the effect of Scopulariopsis on the S. equorum transcriptome to the effect of Penicillium on the S. equorum transcriptome to determine why Scopulariopsis had such strong growth promotion effects relative to Penicillium. In the presence of both molds, Methionine biosynthesis and uptake pathways are strongly down-regulated, while Thiamine biosynthesis is up-regulated, suggesting that bacterial-fungal interactions alter the availability of free amino acids and nutrients in cheese environment for both partners. In the presence of Scopulariopsis only, there is a decrease in expression of genes involved with iron acquisition and the production of siderophores, notably the staphyloferrin B operon.
2016-09-27 | GSE75505 | GEO
Project description:Penicillium digitatum is the pathogen of Green mold in Postharvest citrus. After inoculating Penicillium digitatum into the wound of citrus to infect it, transcriptome sequencing was carried out and compared with the results of transcriptome sequencing of Penicillium digitatum before inoculation in order to screen the differentially expressed genes and reveal its infection mechanism.
2019-03-29 | GSE128979 | GEO
Project description:Effect of the presence of Lactococcus lactis on Staphylococcus aureus transcriptome in cheese matrix. S. aureus was co-cultured with L. lactis LD61 in cheese matrix during 7 days. RNA samples were extracted at different time points (6 h, 8 h, 10 h, 24 h and 7 days) in order to monitor the dynamic response of S. aureus MW2 in cheese matrix in presence of L. lactis
2011-07-01 | E-MEXP-2842 | biostudies-arrayexpress
Project description:MS1 collected on qTOF, UPLC C18 gradient of 10-100% ACN over first 12 minutes, held at 100% ACN for minute 12-14. Fungi and Bacteria grown alone and pairwise on Cheese Curd Agar, naming is fungi first then bacterial partner (if it is a pairwise culture), then biological replicate number. CCA = cheese curd agar media control Ecoli = E. coli K12 JB418 = Pseudomonas psychrophila sp. JB418 12 = Penicillium solitum SAM = Penicillium camemberti RS17 = Penicillium atramentosum Fus = Fusarium domesticum JB370 = Scopulariopsis strain JB370 1655 = Scopulariopsis strain 165-5 Can = Candida catenulata Deb = Debaryomyces hansenii
2020-03-02 | MSV000085046 | MassIVE
Project description:MS2 collected on qTOF, UPLC C18 gradient of 10-100% ACN over first 12 minutes, held at 100% ACN for minute 12-14. Fungi and Bacteria grown alone and pairwise on Cheese Curd Agar, naming is fungi first then bacterial partner (if it is a pairwise culture), then biological replicate number.
CCA = cheese curd agar media control
Ecoli = E. coli K12
JB418 = Pseudomonas psychrophila sp. JB418
12 = Penicillium solitum
SAM = Penicillium camemberti
RS17 = Penicillium atramentosum
Fus = Fusarium domesticum
JB370 = Scopulariopsis strain JB370
1655 = Scopulariopsis strain 165-5
Can = Candida catenulata
Deb = Debaryomyces hansenii
2020-02-25 | MSV000085007 | MassIVE
Project description:Imaging run on co-culture and isolated cultures of Penicillium sp. #12 with Glutamicibacter arilaitensis. Both strains were isolated from cheese rinds and normalized to OD 0.1 before plating on 2.5% Cheese Curd agar and grown for 7 days at room temperature.
2018-05-24 | MSV000082397 | MassIVE
Project description:Studies of food microorganism domestication can provide important insight into adaptation mechanisms and lead to commercial applications. Penicillium roqueforti is a fungus with four genetically differentiated populations, two of which were independently domesticated for blue cheese-making, with the other two populations thriving in other environments. Most blue cheeses are made with strains from a single P. roqueforti population, whereas Roquefort cheeses are inoculated with strains from a second population. We made blue cheeses in accordance with the production specifications for Roquefort-type cheeses, inoculating each cheese with a single P. roqueforti strain, using a total of three strains from each of the four populations. We investigated differences between the cheeses made with the strains from the four P. roqueforti populations, in terms of the induced flora, the proportion of blue color, water activity and the identity and abundance of aqueous and organic metabolites as proxies for proteolysis and lipolysis as well as volatile compounds responsible for flavor and aroma. We found that the population-of-origin of the P. roqueforti strains used for inoculation had a minor impact on bacterial diversity and no effect on the abundance of the main microorganism. The cheeses produced with P. roqueforti strains from cheese populations had a higher percentage of blue area and a higher abundance of the volatile compounds typical of blue cheeses, such as methyl ketones and secondary alcohols. In particular, the Roquefort strains produced higher amounts of these aromatic compounds, partly due to more efficient proteolysis and lipolysis. The Roquefort strains also led to cheeses with a lower water availability, an important feature for preventing spoilage in blue cheeses, which is subject to controls for the sale of Roquefort cheese. The typical appearance and flavors of blue cheeses thus result from human selection on P. roqueforti, leading to the acquisition of specific features by the two cheese populations. These findings have important implications for our understanding of adaptation and domestication, and for cheese improvement.
2021-10-06 | MTBLS1509 | MetaboLights