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

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 8, 2012, Pages 2033-2038

  Wu, Qun ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Bacillus licheniformis; Cysteine; Heat stress; Maotai flavor liquor; Soy sauce flavor; Transcriptome profiling

Indexed keywords

BACILLUS LICHENIFORMIS; CYSTEINE; HEAT STRESS; MAOTAI-FLAVOR LIQUOR; SOY SAUCE; TRANSCRIPTOME PROFILING;

AMINO ACIDS; BACTERIOLOGY; BIOCHEMISTRY; FERMENTATION; GAS CHROMATOGRAPHY; GENE EXPRESSION; PLANTS (BOTANY); STRAIN; THERMAL STRESS;

FLAVOR COMPOUNDS;

CYSTEINE; FLAVORING AGENT;

ALCOHOLIC BEVERAGE; ARTICLE; BACILLUS; CHEMISTRY; CHINA; DIET; ETHNOLOGY; FERMENTATION; GENE EXPRESSION PROFILING; GENETICS; GROWTH, DEVELOPMENT AND AGING; HEAT; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PLANT SEED; SORGHUM; SOYBEAN; TASTE; UPREGULATION;

ALCOHOLIC BEVERAGES; BACILLUS; CHINA; CYSTEINE; DIET; FERMENTATION; FLAVORING AGENTS; GENE EXPRESSION PROFILING; HOT TEMPERATURE; MICROBIAL VIABILITY; SEEDS; SORGHUM; SOY FOODS; TASTE; UP-REGULATION;

BACILLUS LICHENIFORMIS;

EID: 84859774000     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204270h     Document Type: Article

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