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Bacillus subtilis BJ3-2 transcriptome sequencing

ABSTRACT: Soybeans fermented by Bacillus subtilis BJ3-2 exhibits strong ammonia taste in medium temperature below 37℃ and prominent soy sauce-like aroma moderate temperatures above 45℃. The transcriptome sequencing of Bacillus subtilis BJ3-2 (incubating at 37°C and 45°C) has been completed, screening of differentially expressed genes (DEGs) through data analysis, and analyzing their metabolic pathways, laying a foundation for exploring the regulatory mechanism of soy sauce-like aroma formation.

ORGANISM(S): Bacillus subtilis

PROVIDER: GSE166082 | GEO | 2021/12/31

REPOSITORIES: GEO

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