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ABSTRACT:
PROVIDER: PRJNA1043225 | ENA |
REPOSITORIES: ENA
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Project description:High-temperature fermentation of the Bacillus subtilis isolated from the black part of maotai Daqu. Studying on the gene expression profile using microarray for analyzing the connection between metabolites and the maotai flavor substances. 84 differential expressed genes were obtained, including 40 up-regulated genes and 44 down-regulated genes.The differentially expressed genes involved in the metabolic pathways were just only KBL (glycine C - acetyltransferase) and ripA (bifunctional 3, 4 - dihydroxy - 4-2 - butanone phosphate synthase), up-regulated 2.9 and 2.9 times respectively, and their catalytic reaction prodction of aminobutyric acid and dihydroxy ethyl ketone phosphate, respectively. They may be further derived into alcohol and ketone flavoring substances. However, a large number of differential expressed genes was related to sporulation, such as ybaN (polysaccharide deacetylase) and rapA (aspartic acid phosphatase), they were up-regulated 17.5 times and down-regulated 112.5 times. YbaN is closely related to the formation of spore cortex and high temperature group spore cortex obvious thickening by TEM. RapA is signaling molecules to restrain spore formation, its lower expression can promote the sporulation in group A. Formation and release of peptidoglycan and the DPA (2, 6 - Pyridinedicarboxylic acid) of spore cortex during theseveral rounds of low temperature to high temperature circulation fermentation may be the main source of furan and pyranand nitrogen heterocyclic compounds in maotai flavor substances . In this paper, the formation of high-temperature fermentation Bacillus subtilis spores is closely related to the generation of maotai flavor substances.
2016-07-18 | GSE71067 | GEO
Project description:High-temperature fermentation of the Bacillus subtilis isolated from the black part of maotai Daqu. Studying on the gene expression profile using microarray for analyzing the connection between metabolites and the maotai flavor substances. 84 differential expressed genes were obtained, including 40 up-regulated genes and 44 down-regulated genes.The differentially expressed genes involved in the metabolic pathways were just only KBL (glycine C - acetyltransferase) and ripA (bifunctional 3, 4 - dihydroxy - 4-2 - butanone phosphate synthase), up-regulated 2.9 and 2.9 times respectively, and their catalytic reaction prodction of aminobutyric acid and dihydroxy ethyl ketone phosphate, respectively. They may be further derived into alcohol and ketone flavoring substances. However, a large number of differential expressed genes was related to sporulation, such as ybaN (polysaccharide deacetylase) and rapA (aspartic acid phosphatase), they were up-regulated 17.5 times and down-regulated 112.5 times. YbaN is closely related to the formation of spore cortex and high temperature group spore cortex obvious thickening by TEM. RapA is signaling molecules to restrain spore formation, its lower expression can promote the sporulation in group A. Formation and release of peptidoglycan and the DPA (2, 6 - Pyridinedicarboxylic acid) of spore cortex during theseveral rounds of low temperature to high temperature circulation fermentation may be the main source of furan and pyranand nitrogen heterocyclic compounds in maotai flavor substances . In this paper, the formation of high-temperature fermentation Bacillus subtilis spores is closely related to the generation of maotai flavor substances. There are total of eight samples. It divided two groups, set as group A (High temperature fermentation) and B (normal temperature fermentation, continuous 37C). There are four replicates for each group.
2016-07-18 | E-GEOD-71067 | biostudies-arrayexpress
Project description:Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese manufacture. It produces flavor compounds over the whole ripening period. During cheese ripening, P. freudenreichii is exposed to a temperature downshift, especially when cheeses are transferred from warm temperature (about 24°C) to cold temperature (about 4°C). The aim of this study was to investigate the adaptation of P. freudenreichii at cold temperature by means of the first global gene expression profile for this species. The temporal transcriptomic response of P. freudenreichii was analyzed at five times of growth, during growth at 30°C then for 9 days at 4°C, in the constant presence of lactate as the main carbon source. P. freudenreichii response was also investigated by RT-qPCR for 30 genes, by proteomics and metabolomics (main metabolites quantified in culture supernatant). Microarray analysis revealed that 565 genes (25% of the protein-coding sequences of P. freudenreichii genome) were differentially expressed during transition from warm to cold temperature (P < 0.05 and |fold change| > 1). Most of the down-expressed genes were involved in cell machinery (cell division, protein turnover, translation, transcription and DNA replication). During incubation at cold temperature, P. freudenreichii accumulated carbon supplies by up-regulating genes involved in lactate, alanine and serine conversion to pyruvate, in gluconeogenesis and in glycogen synthesis. Interestingly, some genes involved in the formation of important flavor compounds of cheese, coding for an extracellular lipolytic esterases and enzymes of the pathways of formation of branched-chain compounds, were not significantly affected by cold. In conclusion, P. freudenreichii is metabolically active at cold temperature and induces pathways to maintain its long-term viability, which could explain its contribution to cheese ripening even at low temperature.
2011-12-01 | GSE30841 | GEO