Identification and Evaluation of Bitter Peptide Formation by single strain Lactococcus species

NIAID Data Ecosystem2026-05-02 收录

食品发酵工艺

苦味肽分析

数据链接：

https://www.ncbi.nlm.nih.gov/sra/SRP511713 数据链接链接失效反馈

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资源简介：

Commercial made cheeses at Utah State University with single strain Lactococcus subspecies

创建时间：

2024-07-27

Development of a fermented whey-based drink

食品发酵工艺

乳清基饮料开发

Ce jeu de données comporte des données associées au développement d'une boisson fermentée à base de lactosérum de fromagerie : espèces et souches de bactéries lactiques testées,...

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发酵微生物

食品发酵工艺

The fermentation metagenome Third Party Annotation (TPA) assembly was derived from the primary whole genome shotgun (WGS) data set: PRJNA296369. This project includes samples from the following biomes

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Table_1_Sucrose-Induced Proteomic Response and Carbohydrate Utilization of Lactobacillus sakei TMW 1.411 During Dextran Formation.xlsx

细菌代谢组学

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Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat fermentations, while diverse strains of this species have also been isolated from plant fermentations. We cou

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Bacterial community in Kimchi with different sub-ingredients ratio. fermentation metagenome

泡菜发酵微生物

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Different ratio of ingredients (ginger and greenonion) were added in kimchi as sub-ingredient to analyze their effect on microbial community during fermentation period. The amplicon sequencing targeti

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Identification and Evaluation of Bitter Peptide Formation by single strain Lactococcus species

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