AI Article Synopsis
- The study focuses on understanding how certain strains of a specific genus adapt to cheese environments through proteomic analysis.
- The researchers used a combination of gel-based 2-Dimensional Electrophoresis (2-DE) and Liquid Chromatography-Mass Spectrometry (LC-MS/MS) to examine the proteins produced by three strains linked to cheese production and one unrelated strain.
- The goal was to identify potential metabolic functions and adaptation markers that could explain how these strains might thrive in cheese contexts, given the lack of existing literature on their metabolic processes.
Article Abstract
The data presented are associated with the "Proteomic analysis of the adaptative response of spp. to cheese environment" (Morin-Sardin et al., 2016) article [1]. metabolism is poorly documented in the literature and while morphology and growth behavior suggest potential adaptation to cheese for some strains, no adaptation markers to cheese environment have been identified for this genus. To establish the possible existence of metabolic functions related to cheese adaptation, we used a gel based 2-DE proteomic approach coupled to LC-MS/MS to analyze three strains from species known or proposed to have a positive or negative role in cheese production as well as a strain from a non-related cheese-species.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5328686 | PMC |
| http://dx.doi.org/10.1016/j.dib.2017.02.003 | DOI Listing |
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