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    Results: 5

    1.

    Analysis of natural wheat and spelt sourdough ecosystem during a 10-day spontaneous laboratory fermentation

    (Submitter supplied) This SuperSeries is composed of the SubSeries listed below.
    Organism:
    Pediococcus pentosaceus; Enterococcus faecium; Lactobacillus buchneri; Lactobacillus plantarum; Lactobacillus alimentarius; Lactobacillus amylovorus; Lactobacillus fermentum; Brevibacterium linens; Enterococcus casseliflavus; Staphylococcus lentus; Lactobacillus paraplantarum; Lactobacillus paralimentarius; Lactobacillus frumenti; Lactobacillus mindensis; Streptococcus thermophilus; Lactobacillus acidophilus; Lactobacillus casei; Weissella confusa; Lactobacillus delbrueckii; Lactobacillus gasseri; Lactobacillus sakei; Lactobacillus farciminis; Bifidobacterium; Leuconostoc pseudomesenteroides; Lactobacillus pontis; Lactobacillus panis; Lactobacillus rhamnosus; Pediococcus acidilactici; Enterococcus faecalis; Enterococcus hirae; Lactobacillus brevis; Lactobacillus helveticus; Lactobacillus reuteri; Lactobacillus sanfranciscensis; Lactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Lactobacillus crispatus; Lactobacillus parabuchneri; Leuconostoc mesenteroides; Oenococcus oeni; Staphylococcus aureus; Lactococcus lactis; Lactobacillus hilgardii; Lactobacillus pentosus; Lactobacillus paracasei; Lactobacillus fructivorans; Enterococcus mundtii; Lactobacillus rossiae
    Type:
    Expression profiling by array
    Platform:
    GPL5459
    34 Samples
    Download data:
    GEO (TXT)
    Series
    Accession:
    GSE15803
    ID:
    200015803
    2.

    Meta-transcriptome analysis of a natural wheat sourdough ecosystem during a 10-day spontaneous, laboratory fermentation

    (Submitter supplied) Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safety, improved texture, and enhanced organoleptic properties. Thanks to the considerable amount of LAB genomic information that became available during the last years, transcriptome, and by extension meta-transcriptome studies, are the exquisite research approaches to study whole ecosystem gene expression into more detail. more...
    Organism:
    Leuconostoc mesenteroides; Pediococcus acidilactici; Lactobacillus brevis; Lactobacillus delbrueckii; Lactobacillus helveticus; Lactobacillus sakei; Lactobacillus sanfranciscensis; Lactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Lactobacillus crispatus; Lactobacillus parabuchneri; Lactobacillus rossiae; Oenococcus oeni; Staphylococcus aureus; Enterococcus hirae; Lactococcus lactis; Lactobacillus hilgardii; Lactobacillus pentosus; Lactobacillus reuteri; Lactobacillus alimentarius; Lactobacillus fructivorans; Enterococcus mundtii; Lactobacillus paralimentarius; Lactobacillus frumenti; Pediococcus pentosaceus; Enterococcus faecium; Lactobacillus buchneri; Lactobacillus plantarum; Lactobacillus gasseri; Lactobacillus paracasei; Lactobacillus amylovorus; Lactobacillus fermentum; Enterococcus casseliflavus; Staphylococcus lentus; Lactobacillus paraplantarum; Lactobacillus mindensis; Streptococcus thermophilus; Enterococcus faecalis; Lactobacillus acidophilus; Lactobacillus casei; Weissella confusa; Lactobacillus farciminis; Bifidobacterium; Brevibacterium linens; Lactobacillus pontis; Lactobacillus panis; Lactobacillus rhamnosus
    Type:
    Expression profiling by array
    Platform:
    GPL5459
    9 Samples
    Download data:
    GEO (TXT)
    Series
    Accession:
    GSE15693
    ID:
    200015693
    3.

    Meta-transcriptome analysis of a natural spelt sourdough ecosystem during a 10-day spontaneous laboratory fermentation.

    (Submitter supplied) Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safety, improved texture, and enhanced organoleptic properties. Thanks to the considerable amount of LAB genomic information that became available during the last years, transcriptome, and by extension meta-transcriptome studies, are the exquisite research approaches to study whole ecosystem gene expression into more detail. more...
    Organism:
    Pediococcus pentosaceus; Staphylococcus aureus; Enterococcus faecium; Lactobacillus buchneri; Lactobacillus plantarum; Lactobacillus gasseri; Lactobacillus paracasei; Lactobacillus farciminis; Enterococcus casseliflavus; Staphylococcus lentus; Enterococcus hirae; Lactococcus lactis; Lactobacillus hilgardii; Lactobacillus pentosus; Lactobacillus reuteri; Lactobacillus alimentarius; Lactobacillus amylovorus; Lactobacillus fermentum; Lactobacillus fructivorans; Enterococcus mundtii; Lactobacillus paraplantarum; Lactobacillus paralimentarius; Lactobacillus frumenti; Leuconostoc mesenteroides; Oenococcus oeni; Pediococcus acidilactici; Streptococcus thermophilus; Lactobacillus brevis; Lactobacillus delbrueckii; Lactobacillus helveticus; Lactobacillus sakei; Lactobacillus sanfranciscensis; Lactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Lactobacillus crispatus; Lactobacillus parabuchneri; Lactobacillus rossiae; Enterococcus faecalis; Lactobacillus acidophilus; Lactobacillus casei; Weissella confusa; Bifidobacterium; Brevibacterium linens; Lactobacillus pontis; Lactobacillus panis; Lactobacillus rhamnosus; Lactobacillus mindensis
    Type:
    Expression profiling by array
    Platform:
    GPL5459
    9 Samples
    Download data:
    GEO (TXT)
    Series
    Accession:
    GSE15692
    ID:
    200015692
    4.

    Meta-transcriptome analysis of a natural spelt sourdough ecosystem during a 10-day spontaneous laboratory fermentation

    (Submitter supplied) Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safety, improved texture, and enhanced organoleptic properties. Thanks to the considerable amount of LAB genomic information that became available during the last years, transcriptome, and by extension meta-transcriptome studies, are the exquisite research approaches to study whole ecosystem gene expression into more detail. more...
    Organism:
    Leuconostoc mesenteroides; Oenococcus oeni; Streptococcus thermophilus; Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus delbrueckii; Lactobacillus sakei; Lactobacillus fructivorans; Lactobacillus curvatus; Leuconostoc citreum; Leuconostoc pseudomesenteroides; Lactobacillus panis; Lactobacillus parabuchneri; Lactobacillus rossiae; Enterococcus hirae; Lactobacillus hilgardii; Lactobacillus reuteri; Lactobacillus alimentarius; Lactobacillus amylovorus; Lactobacillus fermentum; Lactobacillus sanfranciscensis; Lactobacillus johnsonii; Enterococcus mundtii; Lactobacillus paraplantarum; Lactobacillus paralimentarius; Lactobacillus frumenti; Staphylococcus aureus; Lactococcus lactis; Lactobacillus pentosus; Lactobacillus plantarum; Lactobacillus gasseri; Lactobacillus paracasei; Lactobacillus farciminis; Enterococcus casseliflavus; Staphylococcus lentus; Pediococcus acidilactici; Pediococcus pentosaceus; Enterococcus faecalis; Enterococcus faecium; Lactobacillus brevis; Lactobacillus buchneri; Weissella confusa; Lactobacillus helveticus; Bifidobacterium; Brevibacterium linens; Lactobacillus pontis; Lactobacillus rhamnosus; Lactobacillus crispatus; Lactobacillus mindensis
    Type:
    Expression profiling by array
    Platform:
    GPL5459
    7 Samples
    Download data:
    GEO (TXT)
    Series
    Accession:
    GSE15691
    ID:
    200015691
    5.

    Meta-transcriptome analysis of a natural wheat sourdough ecosystem during a 10-day spontaneous laboratory fermentation

    (Submitter supplied) Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safety, improved texture, and enhanced organoleptic properties. Thanks to the considerable amount of LAB genomic information that became available during the last years, transcriptome, and by extension meta-transcriptome studies, are the exquisite research approaches to study whole ecosystem gene expression into more detail. more...
    Organism:
    Streptococcus thermophilus; Lactobacillus acidophilus; Lactobacillus casei; Weissella confusa; Lactobacillus delbrueckii; Lactobacillus gasseri; Lactobacillus sakei; Pediococcus acidilactici; Enterococcus faecalis; Enterococcus hirae; Lactobacillus brevis; Lactobacillus helveticus; Lactobacillus reuteri; Lactobacillus sanfranciscensis; Lactobacillus curvatus; Lactobacillus johnsonii; Leuconostoc citreum; Lactobacillus crispatus; Lactobacillus parabuchneri; Lactobacillus farciminis; Bifidobacterium; Leuconostoc pseudomesenteroides; Lactobacillus pontis; Lactobacillus panis; Lactobacillus rhamnosus; Pediococcus pentosaceus; Enterococcus faecium; Lactobacillus buchneri; Lactobacillus plantarum; Lactobacillus alimentarius; Lactobacillus amylovorus; Lactobacillus fermentum; Brevibacterium linens; Enterococcus casseliflavus; Staphylococcus lentus; Lactobacillus paraplantarum; Lactobacillus paralimentarius; Lactobacillus frumenti; Lactobacillus mindensis; Leuconostoc mesenteroides; Oenococcus oeni; Staphylococcus aureus; Lactococcus lactis; Lactobacillus hilgardii; Lactobacillus pentosus; Lactobacillus paracasei; Lactobacillus fructivorans; Enterococcus mundtii; Lactobacillus rossiae
    Type:
    Expression profiling by array
    Platform:
    GPL5459
    9 Samples
    Download data:
    GEO (TXT)
    Series
    Accession:
    GSE15686
    ID:
    200015686

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