Bacterial Sequences for Bioactive Peptide Analysis in Fermented Yogurts

6.8 MB of FASTA files containing bacterial sequences from a study comparing peptide profiles in cow, sheep, and goat milk yogurts. The dataset, authored by Julie Dalziel and last updated in June 2026, was generated to test the hypothesis that proteolytic adjunct cultures yield a broader diversity of peptides than commercial starter culture alone. Eleven potential bioactive peptides were identified as enriched in yogurt fermented with CH-1 and Ligilactobacillus animalis.

Use Cases

• Predicting potential health benefits of fermented dairy peptides based on the described peptide profiles.
• Comparing peptide release and diversity based on the described use of different proteolytic adjunct cultures.
• Identifying bioactive peptides with predicted antioxidant, immunomodulatory, or anti-hypertensive properties as mentioned in the description.
• Analyzing the influence of dairy milk source (cow, sheep, goat) on peptide generation following fermentation and digestion.

Strengths

• Data is associated with a specific, peer-reviewed research hypothesis and experimental design comparing multiple culture conditions.
• The 6.8 MB size suggests a focused dataset suitable for targeted bioinformatics analysis.
• License is clearly defined as CC-BY-4.0, facilitating open reuse.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment for large-scale machine learning.
• The description does not specify the number of unique sequences or samples, making scale difficult to gauge.

Provenance

Source

figshare

Collection Method

Peptide profiles were generated from yogurts fermented with different bacterial cultures and analyzed using liquid chromatography tandem mass spectrometry following in vitro gut digestion.

Freshness

Last updated 2026-06-03 05:03:31; freshness should be verified.