Project description:Identification of the specific WalR (YycF) binding regions on the B. subtilis chromosome during exponential and phosphate starvation growth phases. The data serves to extend the WalRK regulon in Bacillus subtilis and its role in cell wall metabolism, as well as implying a role in several other cellular processes.
Project description:The gene expression of Bacillus subtilis 168 showed 3 major patterns including early expression, transition expression and late expression We monitored Bacillus subtilis gene expression by using microarray at differernt time points
Project description:Transcriptional profiling of Bacillus subtilis to lethal heat stress by systematic sampling of bacterial cell suspensions exposed to gradually increasing temperatures. Keywords: Stress response Bacterial cell suspensions exposed to increasing temperatures ranging from 30-62ºC (Cy5 channel) versus 30 degrees C reference (Cy 3 channel), by transfer of the bacterial cell suspension from a 30ºC to a 65ºC water bath; sampling and quenching at 30, 40, 50, 57, 58, 59, 60 and 62ºC; total time to reach 62ºC is ~12 minutes . Biological replicates: 2, independently grown cultures. One replicate per array. Strains B subtilis 168 1A1; B subtilis A163 (food product isolate); B. subtilis MC85 (food product isolate).
Project description:This SuperSeries is composed of the following subset Series: GSE27650: Bacillus subtilis SigA ChIP-chip (BsubT1 array) GSE27665: Bacillus subtilis SigA ChIP-chip (BsubT2 array) Refer to individual Series
Project description:Transcriptome comparison of Bacillus subtilis Natto under sliding permissive (0.7% agar) and restrictive (1.5% agar or spo0A mutant strain) conditions.
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.