التفاصيل البيبلوغرافية
| العنوان: |
Table_2_The Formation of Antibiotic Resistance Genes in Bacterial Communities During Garlic Powder Processing.XLSX |
| المؤلفون: |
Yanxia Liu (276659), Peng Gao (35465), Yuhao Wu (4633129), Xiaorui Wang (237883), Xiaoming Lu (544256), Chao Liu (43092), Ningyang Li (11631046), Jinyue Sun (11845442), Jianbo Xiao (2013841), Simal-Gandara Jesus (11845445) |
| سنة النشر: |
2021 |
| المجموعة: |
Smithsonian Institution: Digital Repository |
| مصطلحات موضوعية: |
Clinical and Sports Nutrition, Dietetics and Nutrigenomics, Nutritional Physiology, Public Nutrition Intervention, Nutrition and Dietetics not elsewhere classified, Food Chemistry and Molecular Gastronomy (excl. Wine), Food Nutritional Balance, Animal Nutrition, Crop and Pasture Nutrition, garlic powder, microbial community, antibiotic resistance genes, metagenome sequencing, co-occurrence patterns |
| الوصف: |
Chinese garlic powder (GP) is exported to all countries in the world, but the excess of microorganisms is a serious problem that affects export. The number of microorganisms has a serious impact on the pricing of GP. It is very important to detect and control the microorganism in GP. The purpose of this study was to investigate the contamination and drug resistance of microorganisms during the processing of GP. We used metagenomics and Illumina sequencing to study the composition and dynamic distribution of antibiotic resistance genes (ARGs), but also the microbial community in three kinds of garlic products from factory processing. The results showed that a total of 126 ARG genes were detected in all the samples, which belonged to 11 ARG species. With the processing of GP, the expression of ARGs showed a trend to increase at first and then to decrease. Network analysis was used to study the co-occurrence patterns among ARG subtypes and bacterial communities and ARGs. |
| نوع الوثيقة: |
dataset |
| اللغة: |
unknown |
| Relation: |
https://figshare.com/articles/dataset/Table_2_The_Formation_of_Antibiotic_Resistance_Genes_in_Bacterial_Communities_During_Garlic_Powder_Processing_XLSX/17213027 |
| DOI: |
10.3389/fnut.2021.800932.s007 |
| الاتاحة: |
https://doi.org/10.3389/fnut.2021.800932.s007 |
| Rights: |
CC BY 4.0 |
| رقم الانضمام: |
edsbas.A7F86CBC |
| قاعدة البيانات: |
BASE |