Project description: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.
Project description:we collected Prepared Daqu samples from 6 different production cycles of the Kweichow Moutai Liquor and characterized their microbial community and function by label-free quantitative metaproteomic methods.
Project description:We used heat shock (HS) treatments and high-throughput mRNA sequencing to obtain HS transcriptomes in the moss Physcomitrella patens. Besides revealing differential gene expression at the transcriptional level, a transcriptome survey identified abundant AS events in the single-cellâtype, undifferentiated, moss protonemal cell. For preparing RNA-seq samples, protonemal colonies were grown at 38°C for 1 h (1st HS), recovered at 25°C for 5.5 h, and then grown at 38°C again for 1 h (2nd HS). Cells remaining at 25°C were collected as the control. Note: All samples in SRA were assigned the same sample accession (SRS402930). This is incorrect as there are different samples, hence âSource Nameâ was replaced with new values. Comment[ENA_SAMPLE] contains the original SRA sample accessions.
