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Dataset results
24 results for “lactic acid bacteria”
Dataset - Characterization of Kazachstania humilis and Lactic Acid Bacteria interactions in French sourdoughs
<p>Here you can find the dataset and Rmarkdonw script associated to the scientific paper : Dataset - Characterization of Kazachstania humilis and Lactic Acid Bacteria interactions in French sourdoughs</p>
Deep Learning Neural Network Development for the Classification of Bacteriocin Sequences Produced by Lactic Acid Bacteria
<p>This project contains the following underlying data:</p> <h3> Software-Related Files</h3> <p><strong> · </strong><strong>BacLABNet_script.ipynb</strong> (Deep Learning Neural Network for classification of Bacteriocin Sequences) </p> <p><strong> · </strong><strong>embed_proteins.py </strong>(Recurrent Neural Network to obtained the embedding vectors)</p> <p> · <strong> </strong><strong>model_I22.h5</strong> (This file contains the trained weights of the trained model)</p> <p> · <strong>model_I22.json</strong> (This file contains the structure of the trained model)</p> <p><strong> · </strong><strong>rnn_gru.pt</strong> (Initial weights of the Recurrent Neural Network to obtain embedding vectors)</p> <p><strong> · </strong><strong>List_kmers.csv</strong> (List of 5-mers and 7-mers obtained from dataset after it filtered sequences shorter than 50 aa and longer than 2000 aa)</p> <p><strong> </strong></p> <p> <strong>Files Used for Training, Testing, and Validation of the Neural Network</strong></p> <p> <strong>· </strong> <strong>data_nonBacLAB.csv</strong> (25000 nonBacLAB amino acid sequences retrieved from Uniprot)</p> <p> <strong>· data_BacLAB.csv</strong> (24964 BacLAB amino acid sequences retrieved from Uniprot)</p> <p> <strong> </strong></p> <p><strong> Additional Files</strong></p> <p><strong> · data_BacLAB_and_nonBacLAB.csv </strong>(Combination of sequences from data_BacLAB.csv and data_nonBacLAB.csv)</p> <p> <strong> · </strong><strong>all k.mers list.xlsx </strong>(Table of all k-mers obtained for k=3,5,7,15,20)</p> <p> </p> <p><strong>Note:</strong> Codes are additionally available on GitHub. </p> <p><span>Data are available under the terms of the Creative Commons Zero "No rights reserved" data waiver (CC0 1.0 Public domain dedication)(http://creativecommons.org/publicdomain/zero/1.0/)</span></p>
Meta-regression Models Describing the Effects of Essential Oils and Added Lactic Acid Bacteria on Staphylococcus aureus Inactivation in Cheese
<p>Recording of the talk “Meta-regression models describing the effects of essential oils and added lactic acid bacteria on <em>Staphylococcus aureus</em> inactivation in cheese”, presented by Beatriz Nunes Silva at the 2020 International Association for Food Protection Annual Meeting, IAFP, Online virtual meeting (26-28 Oct 2020).</p>
Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry
<div> <p>This dataset contains the raw data corresponding to the figures and tables of the publication with DOI <a href="https://doi.org/10.3390/app14104016">10.3390/app14104016</a>, as well as the accession numbers assigned to the related sequencing data.</p> </div>
Bioprospecting for bioactive peptide production by lactic acid bacteria isolated from fermented dairy food
<p>Table S1 of the review article "Bioprospecting for bioactive peptide production by lactic acid bacteria isolated from fermented dairy food"</p> <p>by Davide Tagliazucchi, Serena Martini and Lisa Solieri</p>
In-vitro selection of lactic acid bacteria to combat Salmonella enterica and Campylobacter jejuni in broiler chickens
<p><em><span>In-vitro</span></em><span> selection of LAB strains for antimicrobial applications in livestock production required specific focus on certain LAB strains. Accordingly, six commercial LAB strains (homofermentative, obligatory heterofermentative and facultative heterofermentative) belonging to different genera, were chosen for screening against strains of <em>Salmonella </em>and <em>Campylobacter jejuni </em>under <em>in-vitro </em>conditions.</span></p> <p> </p>
Skin and eye irritation potential of six lactic acid bacteria
<p>Here we present the dataset generated from the skin and eye irritation <em>in vitro</em> studies concerning six lactic acid bacteria.</p>
Evolutionary paths toward multi-level convergence of lactic acid bacteria in fructose-rich environments
<p>This repository includes Supplementary Materials (Supplementary Table 1 and 2, Supplementary Data 1, and Source Data) for a paper titled "Evolutionary paths toward multi-level convergence of lactic acid bacteria in fructose-rich environments"</p>
Data from: 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
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 cultivation-dependent and cultivation-independent molecular approaches. Cultivation-dependent analyses (PCR-amplified ribosomal DNA restriction analysis and rRNA gene sequencing) and cultivation-independent analyses (PCR-DGGE, qPCR and Illumina amplicon sequencing) were conducted on the time series samples collected from three independent indigenous soidon fermentation batches. The current findings revealed three-phase succession of autochthonous lactic acid bacteria to attain a stable ecosystem within 7 days natural fermentation of bamboo shoots. Weissella spp. (Weissella cibaria, uncultured Weissella ghanensis) and Lactococcus lactis subsp. cremoris predominated the early phase (1–2 days) which was joined by Leuconostoc citreum during the mid-phase (3 days), while Lactobacillus brevis and Lactobacillus plantarum emerged and became dominant in the late phase (5–7 days) with concurrent disappearance of W. cibaria and L. lactis subsp. cremoris. Lactococcus lactis subsp. lactis and uncultured Lactobacillus acetotolerans were predominantly present throughout the fermentation with no visible dynamics. The above identified dominant bacterial species along with their dynamics can be effectively utilized for designing a starter culture for industrialization of soidon production. Our results showed that a more realistic view on the microbial ecology of soidon fermentation could be obtained by cultivation-dependent studies complemented with cultivation-independent molecular approaches. Moreover, the critical issues to be considered for reducing methodological biases while studying the microbial ecology of traditional food fermentation were also highlighted with this soidon fermentation model.
Evaluation of technological potential of lactic acid bacteria isolated from non-ready-to-eat alheira sausages produced in Northern Portugal
<p>Recording of the talk “Evaluation of technological potential of lactic acid bacteria isolated from non-ready-to-eat alheira sausages produced in Northern Portugal”, presented by Ana Sofia Faria at the Artisanal Foods and Bioactive Molecules Seminar. Médenine, Tunisia (19-21 December 2021)</p>
Effect of Vigiis 101 Lactic Acid Bacteria Powder on Body Weight and Body Fat in Overweight Participants
ClinicalTrials.gov study NCT05869799. IPD Sharing: NO. Countries: 1. Publications: 14.
Effect of ExoBDNF Lactic Acid Bacteria Supplement on Cognitive Functions, Sleep and Psychological
ClinicalTrials.gov study NCT06968299. IPD Sharing: NO. Countries: 1. Publications: 21.
Data from: 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
Open the record for dataset details and reuse information.
Protocols for the Isolation of Lactic Acid Bacteria and Determination of the Inhibition Diameter
<p>Video demonstrating the protocols for the isolation of lactic acid bacteria and the determination of the inhibition diameter using the spot-of-the-lawn agar test. Training video elaborated within the ArtiSaneFood project.</p>
Antimicrobial susceptibility data for six lactic acid bacteria
<p>Raw data from antimicrobial susceptibility testing of six lactic acid bacteria.</p>
The Efficacy of NTU 101 Lactic Acid Bacteria Powder in the Adjuvant Improvement of Atopic Dermatitis Clinical Trial
ClinicalTrials.gov study NCT05719649. IPD Sharing: NO. Countries: 0. Publications: 31.
Phenotypic and transcriptional analysis of the antimicrobial effect of lactic acid bacteria on carbapenem-resistant Acinetobacter baumannii: Lacticaseibacillus rhamnosus CRL 2244 an alternative strate
GEO Series GSE236782. Acinetobacter baumannii; Lacticaseibacillus rhamnosus. 6 samples. Type: Expression profiling by high throughput sequencing.
Impact of Quinoa Milk Fermented With Lactic Acid Bacteria From Foods on Human Oral and Intestinal Flora
ClinicalTrials.gov study NCT04280731. IPD Sharing: NO. Countries: 1. Publications: 0.
Oleanolic acid inhibits the development of breast cancer by regulating lactic acid bacteria and the Cytokinecytokine receptor interaction pathway
GEO Series GSE231570. Mus musculus. 6 samples. Type: Expression profiling by high throughput sequencing.
Expression data from upper and lower ileum of mice administered lactic acid bacteria, Lactococcus lactis C59 and Lactobacillus rhamnosus GG
GEO Series GSE72804. Mus musculus. 30 samples. Type: Expression profiling by array.
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International Brain Laboratory public data
The International Brain Laboratory public data releases expose standardized mouse decision-making experiments, including Neuropixels recordings, widefield calcium imaging, behavior, and session metadata accessed through the ONE API.
OpenNeuro
OpenNeuro is a free, open platform for sharing neuroimaging datasets, with public search, dataset pages, and download paths for web, S3, DataLad, and the OpenNeuro CLI.