Reducing food losses by microbial spoilage prediction (raw sequences data from amplicon analyses). Food metagenome

NIAID Data Ecosystem2026-03-10 收录

食品腐败预测

发酵肉制品微生物

数据链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA522361 数据链接链接失效反馈

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资源简介：

Global study of microbial diversity of various meat products

创建时间：

2019-02-14

Combined Application of High-Throughput Sequencing and UHPLC-Q/TOF-MS-Based Metabolomics in the Evaluation of Microorganisms and Metabolites of Dry-Cured Ham of Different Origins

发酵肉制品微生物

食品组学

This study aims to establish the relationship between microorganisms and metabolites over a period of two years in the fermentation of hams from: Jinghai (JH2), Xuanwei (XW2), and Rugao (RG2) in China

NIAID Data Ecosystem90

Used in the production of fermented meat products. Latilactobacillus sakei subsp. sakei 23K

发酵肉制品微生物

乳酸菌研究

Lactobacillus sakei subsp. sakei 23K. This strain (23K) was originally isolated from a French sausage. It is a plasmid-free isolate that is a model strain for studies on this organism.

NIAID Data Ecosystem70

Microbial community structure of Mianning Ham

发酵肉制品微生物

地理标志食品质量

Mianning ham, a traditional Chinese dry-cured ham, is protected by national geographical indications. To understand the surface and internal microbial community structure of Mianning ham, Illumina hig

NIAID Data Ecosystem40

High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation

发酵肉制品微生物

工艺优化

During spontaneous meat fermentation, diverse microbial communities develop over time. These communities consist mainly of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), of whi

NIAID Data Ecosystem80

Microbial dynamics of fermented sausages as affected by starter cultures, nitrates and nitrites. food fermentation metagenome

发酵肉制品微生物

食品添加剂安全评估

Illumina sequencing was used to assess the impact of starter cultures and different nitrate and nitrite concentrations on the microbita of Fabriano-like fermented sausages

NIAID Data Ecosystem60

Reducing food losses by microbial spoilage prediction (raw sequences data from amplicon analyses). Food metagenome

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