PXD031089

PXD031089 is an original dataset announced via ProteomeXchange.

Title	metaproteomic analysis of microbiota and metabolic pathways involved in taste formation during Chinese traditional fish sauce
Description	Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervising and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previous metagenomic database. Most of the identified genes involved in metabolic functions showed an upward trend in abundance during fermentation. In total, 571 proteins extracted from fish sauce at different fermentation stages were identified. The proteins were mainly derived from Halanaerobium, Psychrobacter, Photobacterium, and Tetragenococcus. Functional annotation showed 15 pathways related to amino acid metabolism, including alanine, aspartate, glutamate, and histidine metabolism; lysine degradation; and arginine biosynthesis.
HostingRepository	PRIDE
AnnounceDate	2022-05-20
AnnouncementXML	Submission_2022-05-20_05:39:52.153.xml
DigitalObjectIdentifier
ReviewLevel	Peer-reviewed dataset
DatasetOrigin	Original dataset
RepositorySupport	Unsupported dataset by repository
PrimarySubmitter	Yueqi Wang
SpeciesList	scientific name: Escherichia coli; NCBI TaxID: 562;
ModificationList	No PTMs are included in the dataset
Instrument	Q Exactive HF

Revision	Datetime	Status	ChangeLog Entry
0	2022-01-19 09:25:32	ID requested
⏵ 1	2022-05-20 05:39:52	announced

Wang Y, Wu Y, Li C, Zhao Y, Xiang H, Li L, Yang X, Chen S, Sun L, Qi B, Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation. Front Nutr, 9():851895(2022) [pubmed]

submitter keyword: Metaproteomics, Fermentation, Fish sauce

Yueqi Wang
contact affiliation	Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences
contact email	wangyueqi@scsfri.ac.cn
lab head
Yueqi Wang
contact affiliation	+86-20-89108313
contact email	wangyueqi@scsfri.ac.cn
dataset submitter

Dataset FTP location NOTE: Most web browsers have now discontinued native support for FTP access within the browser window. But you can usually install another FTP app (we recommend FileZilla) and configure your browser to launch the external application when you click on this FTP link. Or otherwise, launch an app that supports FTP (like FileZilla) and use this address: ftp://ftp.pride.ebi.ac.uk/pride/data/archive/2022/05/PXD031089

PRIDE project URI

• PRIDE
  1. PXD031089
     1. Label: PRIDE project
     2. Name: metaproteomic analysis of microbiota and metabolic pathways involved in taste formation during Chinese traditional fish sauce