Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Abstract Although soy sauce-like flavor and soybean flavor are two key contributors to the flavor of fermented foods, the key compounds of soy sauce-like flavor and soybean flavor and production mechanisms are still poorly understood and need further investigation. In the present study, we found tha...

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Huvudupphovsmän: Yongjun Wu, Yi Tao, Jing Jin, Shuoqiu Tong, Sheng Li, Lincheng Zhang
Materialtyp: Artigo
Språk:Inglês
Publicerad: BMC 2022-05-01
Serie:BMC Microbiology
Ämnen:
Soy sauce-like flavor
Soybean flavor
Bacillus subtilis
Transcriptome
Proteomics
Metabolomics
Länkar:https://doi.org/10.1186/s12866-022-02555-5
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