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Lactic acid bacteria from agave and corn by products

NIAID Data Ecosystem2026-05-02 收录

益生菌资源挖掘

传统发酵食品微生物学

数据链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA1161148 数据链接链接失效反馈

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资源简介：

Genome sequence of bacteria with potential probiotic and industrial traits isolate from fermented Mexican beverage named pulque, Mezcal production and Mexican corn

应用场景：

创建时间：

2024-09-14

传统发酵食品微生物学

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Botanical fermented foods have been shown to improve human health, based on the activity of potentially beneficial lactic acid bacteria (LAB) and yeasts and their metabolic outputs. However, few studi

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Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within seven days of natural bamboo shoot fermentation as revealed by different molecular approaches

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Microbial community structure and population dynamics during spontaneous bamboo shoot fermentation for production of ‘soidon’ (indigenous fermented food) in North-east India were studied using cultiva

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Fungal amplicon profiling in the Algerian traditional date product Btana.

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Metabarcoding analysis and fermentation performance of the dominant fungal microbiota associated with the Algerian traditional date product Btana.

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Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of black rice wine

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风味代谢组学

Changes in microbial diversity during black rice wine fermentation

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Puntius sophore Metagenomic assembly. Puntius sophore

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Shidhal or chepa shutki is one of the major traditional fermented fishery products of Bangladesh where a large part of Bangladeshi people use it as various food items. It is a salt-free, solid, semi-f

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Lactic acid bacteria from agave and corn by products

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