Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Microbial consortium from a fermented food

ABSTRACT: MULTI-OMICS CHARACTERIZATION OF THE MICROBIAL AND CHEMICAL ECOLOGY OF A WATER KEFIR FERMENTATION

PROVIDER: PRJNA965899 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Similar Datasets

Microbial Chemical Ecology of Water Kefir Fermentations

Project description:This project aimed to explore the microbial chemical ecology of a consortium derived from a water kefir fermentation through the integration of directed culturomics, compositional metagenomics and the identification of key metabolites with biological potential, through untargeted metabolomics.

2023-05-15 | MSV000091955 | MassIVE

GNPS - Microbial Chemical Ecology of Water Kefir Fermentations

2023-05-15 | MSV000091955 | GNPS

Integration of Meta-Multi-Omics Data Using Probabilistic Graphs and External Knowledge

Project description:Multi-omics has the promise to provide a detailed molecular picture for biological systems. Although obtaining multi-omics data is relatively easy, methods that analyze such data have been lagging. In this paper, we present an algorithm that uses probabilistic graph representations and external knowledge to perform optimum structure learning and deduce a multifarious interaction network for multi-omics data from a bacterial community. Kefir grain, a microbial community that ferments milk and creates kefir, represents a self-renewing, stable, natural microbial community. Kefir has been shown to associate with a wide range of health benefits. We obtained a controlled bacterial community using the two most abundant and well-studied species in kefir grains: Lentilactobacillus kefiri and Lactobacillus kefiranofaciens. We applied growth temperatures of 30°C and 37°C, and ob-tained transcriptomic, metabolomic, and proteomic data for the same 20 samples (10 samples per temperature). We obtained a multi-omics interaction network, which generated insights that would not have been possible with single-omics analysis. We identified interactions among transcripts, proteins, and metabolites suggesting active toxin/antitoxin systems. We also observed multifarious interactions that involved the shikimate pathway. These observations helped explain bacterial adaptation to different stress conditions, co-aggregation, and increased activation of L. kefiranofa-ciens at 37°C.

2023-08-18 | PXD042954 | Pride

Mapping Microhabitats: Metabolome Informed Proteome Imaging of Lignocellulose Decomposition by a Naturally Evolved Microbial Consortium

Project description:Combining two spatial multi-omics mass spectrometry modalities that enable us to visualize co-localized metabolites and proteins across and through the fungal garden

2023-04-12 | MSV000091701 | MassIVE

food metagenome

Project description:Kefir grains Metagenome

| PRJNA200717 | ENA

food metagenome

Project description:Kefir 16S profiling

| PRJNA217468 | ENA

food metagenome

Project description:Kefir grains metagenome

| PRJNA200716 | ENA

Longitudinal multi-omics analysis of Bordetella pertussis Tohama I fermentation

Project description:A longitudinal multi-omics analysis was carried out over a 26-hour small-scale fermentation of B. pertussis. Fermentations were performed in batch mode and under culture conditions intended to mimic industrial processes.

2023-02-21 | GSE212531 | GEO

Proteomics analysis of auto-fermented chickpea, faba bean, and lentils isolates revealed presence of microbial population

Project description:Pulses are an important food and are consumed as a sustainable source of plant-based proteins. The demand for pulse proteins is continuously increasing due to their nutritional, economic, and ecological values. Although pulse proteins provide many health benefits, they have limitations in terms of sensory attributes and anti-nutritional factors. To overcome these challenges, fermentation technology has been explored as a natural food processing method, as it has the potential to enhance the techno-functional qualities, sensory attributes, and nutritional value of the products. Spontaneous fermentation is a natural process in which the native microbial population grows in the substrate without the addition of specific microbes or spores. There is a knowledge gap regarding proteomic changes that occur during the spontaneous fermentation of legumes. The current study utilized mass spectrometry-based proteomics to investigate the effects of spontaneous fermentation on three different pulse protein isolates (chickpea, faba bean, and lentils).

2025-01-04 | PXD048227 | JPOST Repository

fermented food

Project description:fermented food Metagenome

| PRJNA1147664 | ENA