官方服务：
资源简介：
cheese Raw sequence reads
应用场景：
创建时间：
2020-05-21
相关数据集
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
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
Additional file 5 of Metagenomics reveals the habitat specificity of biosynthetic potential of secondary metabolites in global food fermentations
Additional file 5: Supplementary Data 5. The members of a healthy human gut microbiome in the 40 shared species between food fermentations and human gut.
NIAID Data Ecosystem50
cFMDv1.2.1_mags
MAGs generated from the newly added 26 food metagenome datasets from publicly available studies.
NIAID Data Ecosystem10
Taxonomy, Sequence Variance and Functional Profiling of the Microbial Community of Long-Ripened Cheddar Cheese Using Shotgun Metagenomics
Mohamed, Mahmoud Hassan; Barzideh, Zoha; Siddiqi, Myra, 2023, "Taxonomy, Sequence Variance and Functional Profiling of the Microbial Community of Long-Ripened Cheddar Cheese Using Shotgun Metagenomics
The Canadian Dataverse Repository50
Data_Sheet_1_Lactic acid bacteria in cow raw milk for cheese production: Which and how many?.xlsx
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
