Bacillus subtilis BJ3-2 transcriptome sequencing
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https://www.ncbi.nlm.nih.gov/sra/SRP304520
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资源简介：
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. Overall design: BJ3-2 37?/BJ3-2 45?
创建时间：
2022-01-01
