Diff Profiles › MTBLS1830_0001_00000001

Milk_0h_vs_Whey_72h

Milk_0h vs Whey_72h

p-value ≤ 0.05 26 significant 2025-09-26 00:00:00 Study: MTBLS1830
41 Total Features
26 Significant
0.05 p-value Threshold

Profile details

Identifier
MTBLS1830_0001_00000001
Linked study
MTBLS1830 — Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community; Interaction between the kefir isolates Lactococcus lactis and Acetobacter fabarum (GC-MS)
Comparison
Milk_0h vs Whey_72h
Group A
Milk samples collected at 0h. Serves as the reference point for all subsequent fermentation and treatment comparisons.
Group B
Whey samples collected after 72h of primary fermentation. Provides insight into the changes occurring in whey after extended fermentation.
Total features tested
41
Significant features
26
p-value threshold
0.05
Ratio threshold (upper)
1.5
Ratio threshold (lower)
1/1.5
Date created
2025-09-26 00:00:00

Top hits

Metabolite ID (InChI Key) Name Direction Ratio p-value
JVTAAEKCZFNVCJ-REOHCLBHSA-N L-Lactic acid down 0.003191 5.56e-08
VZCYOOQTPOCHFL-OWOJBTEDSA-N (2<i>E</i>)-2-butenedioic acid up 1381 1.67e-05
HVYWMOMLDIMFJA-DPAQBDIFSA-N CHOLESTEROL up 222.1 3.38e-05
ATHGHQPFGPMSJY-UHFFFAOYSA-N N-(3-Aminopropyl)-1,4-butane-diamine up 743.7 0.00038
BTCSSZJGUNDROE-UHFFFAOYSA-N GABA down 0.0398 6.8e-07
ISAKRJDGNUQOIC-UHFFFAOYSA-N Urazil down 0.04416 4.47e-07
WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-Glucose up 64.55 4.41e-05
RFSUNEUAIZKAJO-ARQDHWQXSA-N beta-D-arabino-Hexulose down 0.1031 1.55e-06
LCTONWCANYUPML-UHFFFAOYSA-N Acetylformic acid down 0.1067 1.39e-06
ONIBWKKTOPOVIA-BYPYZUCNSA-N (2S)-pyrrolidinium-2-carboxylate down 0.176 3.22e-06