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

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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Bibliographic Details
Main Authors: Yongjun Wu, Yi Tao, Jing Jin, Shuoqiu Tong, Sheng Li, Lincheng Zhang
Format: Article
Language:English
Published: BMC 2022-05-01
Series:BMC Microbiology
Subjects:
Soy sauce-like flavor
Soybean flavor
Bacillus subtilis
Transcriptome
Proteomics
Metabolomics
Online Access:https://doi.org/10.1186/s12866-022-02555-5

Internet

https://doi.org/10.1186/s12866-022-02555-5

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