Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.

@article{Wu2012TranscriptomePO,
  title={Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.},
  author={Qun Wu and Yan Xu},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 8},
  pages={
          2033-8
        }
}
Although Maotai flavor liquor is exclusive due to its soy sauce flavor, knowledge of its key compound and production mechanism is still scarce until now. To gain insight into the production mechanism of soy sauce flavor, a soy sauce flavor producing strain with high efficiency and heat-resistant capability was obtained, and the metabolic mechanism of the strain was investigated with the technique of microarray profiling. Because high temperature was a key factor for soy sauce flavor production… CONTINUE READING
BETA

Similar Papers

Loading similar papers…