Table 2_Shotgun metagenomic and phenotypic characterization of indigenous lactic acid bacteria from raw milk artisanal cheeses: metagenomic functional insight and starter culture traits.xlsx contains data from a study by James N. Nelon, last updated in June 2026. The dataset presents results from an integrated shotgun metagenomic and culture-based analysis of five artisanal cheeses, profiling taxonomic composition, functional potential, and fermentation properties of isolated lactic acid bacteria strains.
Use Cases
- Compare taxonomic composition of cheese microbiomes based on shotgun metagenomic profiling of five artisanal cheeses
- Analyze functional potential of metagenome-assembled genomes based on pathways linked to carbon utilization and energy metabolism
- Evaluate fermentation properties of isolated lactic acid bacteria strains based on coagulation time, final pH, and protein content
- Identify promising novel starter culture candidates based on phenotypic traits like fatty acid profile changes during fermentation
Strengths
- Dataset includes results from five distinct artisanal cheese types (brie, bleu, plain gouda, mustard seed gouda, nettle gouda)
- Functional profiling identified abundant pathways linked to carbon utilization, energy metabolism, and organic nitrogen metabolism
- Five isolated L. lactis strains achieved coagulation within 6 hours with final pH values of 4.5, providing concrete fermentation metrics
Limitations
- Column-level documentation is absent; field semantics must be inferred after download
- Row count is unknown, which may limit suitability assessment
- Dataset is small (24.0 KB), indicating limited scope
Provenance
- Source
- James N. Nelon via figshare
- Collection Method
- Integrated shotgun metagenomic and culture-based pipeline applied to artisanal raw milk cheeses
- Freshness
- Last updated 2026-06-04 05:42:29; freshness should be verified