Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures.

ABSTRACT:

Background

Many fermented foods and beverages are produced through the action of complex microbial communities. Synthetic biology approaches offer the ability to genetically engineer these communities to improve the properties of these fermented foods. Soy sauce is a fermented condiment with a vast global market. Engineering members of the microbial communities responsible for soy sauce fermentation may therefore lead to the development of improved products. One important property is the colour of soy sauce, with recent evidence pointing to a consumer preference for more lightly-coloured soy sauce products for particular dishes.

Results

Here we show that a bacterial member of the natural soy sauce fermentation microbial community, Bacillus, can be engineered to reduce the 'b

SUBMITTER: Det-Udom R 

PROVIDER: S-EPMC6547557 | biostudies-literature | 2019 Jun

REPOSITORIES: biostudies-literature