Lacticaseibacillus paracasei strain:ARN1 Genome sequencing and assembly. Lacticaseibacillus paracasei strain:ARN1

NIAID Data Ecosystem2026-03-14 收录

乳酸菌测序

奶酪微生物组

数据链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA938931 数据链接链接失效反馈

官方服务：

资源简介：

lactic acid bacteria isolated from cheese

创建时间：

2023-03-04

Data_Sheet_1_Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei.PDF

奶酪微生物组

微生物代谢互作

Ripening cultures containing fungi and bacteria are widely used in smear-ripened cheese production processes, but little is known about the biotic interactions of typical ripening microorganisms at th

NIAID Data Ecosystem100

Data_Sheet_1_Lactic acid bacteria in cow raw milk for cheese production: Which and how many?.xlsx

奶酪微生物组

生乳乳酸菌定量

Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB

NIAID Data Ecosystem30

Weissella cibaria Genome sequencing. Weissella cibaria

乳酸菌测序

胞外多糖生产菌株

An exopolysaccharide (EPS)-producing bacterium was isolated from the Chinese traditional rice wine koji

NIAID Data Ecosystem00

Elucidation of microbial mechanisms affecting ripened soft cheese components

奶酪微生物组

风味代谢物关联

Cheesemaking undergo several processes: coagulation of milk by starter lactic acid bacteria acidification and rennet, draining, molding, salting and ripening. Among them, ripening is a crucial process

NIAID Data Ecosystem40

Additional file 10 of Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese

奶酪微生物组

食品安全基因分析

Additional file 10: Supplementary Table S9. Main genes encoding hydrolases, related organisms, and protein names.

Figshare2024-12-21 更新00