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.
2021-12-31 | GSE166082 | GEO
Project description:soy sauce transcriptome
| PRJNA813211 | ENA
Project description:Soy Sauce sample Sequencing
| PRJNA669361 | ENA
Project description:The metagenome of soy sauce with treatment
| PRJNA640944 | ENA
Project description:Amplicon sequence of soy sauce brewing
Project description:metagenomic and metaproteomic analyses were used to identify the changes in the dominant flora and related enzymes in amino acid synthesis and metabolism during Cantonese soy sauce fermentation.
