A study of phenotypic diversity in yogurt starter bacteria. Seventy-two isolates from three industrial starter cultures were characterized by acidification activity, proteolytic activity, cell envelope proteinase activity, redox potential, and titratable acidity. The dataset was authored by Myra Siddiqi and last updated on 2026-04-25.
Use Cases
- Cluster bacterial isolates by multifactor similarity based on the described phenotypic measures.
- Analyze correlations between acidification speed and proteolytic activity in starter cultures.
- Rank isolates for key technological parameters like time to reach pH 4.6.
- Investigate the diversification of bacteria over repeated culturing using integrated phenotype data.
Strengths
- Includes 72 bacterial isolates from three distinct industrial sources.
- Measures multiple phenotypes: acidification, proteolytic activity, CEP activity, redox potential, and titratable acidity.
- Statistical significance (p-value < 0.05) reported for differences in redox potential and proteolytic activity between clusters.
Limitations
- Row count and column-level documentation are absent; field semantics must be inferred after download.
- Description metadata is limited; actual data quality requires manual inspection after download.
Provenance
- Source
- Borealis Harvested Dataverse
- Collection Method
- Laboratory phenotypic characterization of bacterial isolates from industrial starter cultures.
- Time Range
- null
- Freshness
- Last updated 2026-04-25 04:15:25; freshness should be verified.
- Geography
- null