Project description: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.
2021-12-31 | GSE166082 | GEO
Project description:microbial dynamics in stacking fermentation of mechanized sauce flavor baijiu
| PRJNA1237509 | ENA
Project description:microbial dynamics in stacking fermentation of traditional sauce flavor baijiu
Project description:The epigenetic regulation on gene transcription affected by Electronic-cigarette (E-cig) to human gingival mesenchymal (GMSC) is not fully understood. Here, we collected GMSCs from systemically healthy patients due to the premolars and extracted for orthodontic reasons, and treated with E-cig smoke with original flavor (G2), E-cig smoke with menthol flavor (G3), E-cig liquid with original flavor (G4), and E-cig liquid with menthol flavor (G5) by the optimal conditions of LC50, and conducted H3K27me3 ChIP-seq to compare with untreated control (G0).
Project description:Polyphenols are abundant in the raw materials (sorghum and wheat) used for sauce-flavor Baijiu fermentation, yet their interactions with the key brewing microorganism (Saccharomyces cerevisiae), remain poorly characterized. This study employed integrated transcriptomic and metabolomic approaches to investigate these interactions, revealing that major polyphenols had no significant impact on the growth kinetics of S. cerevisiae. Transcriptomic profiling identified 119 differentially expressed genes, comprising 90 up-regulated and 29 down-regulated genes. Genes associated with cell wall integrity, plasma membrane function, and transmembrane transport were significantly induced, indicating that S. cerevisiae adapts to polyphenolic stress through these pathways to maintain cellular homeostasis. Metabolomic analysis demonstrated efficient biotransformation of polyphenols during fermentation, with 22 polyphenols (e.g., naringin, taxifolin, caffeic acid) converted into 20 derivatives (e.g., 4-vinylphenol, benzoic acid). Integrated multi-omics analysis suggested that up-regulation of genes encoding oxidoreductases (e.g., OYE), esterases (e.g., EHT1), and hydrolases (e.g., EXG) might contribute to this bioconversion process. These findings elucidate the mechanistics interplay between polyphenols and S. cerevisiae, providing theoretical support for understanding the biochemical basis of sauce-flavor Baijiu fermentation.
2026-06-29 | MTBLS14885 | MetaboLights
Project description:High-throughput sequencing data of microbial diversity of sauce-flavor baijiu
| PRJNA944588 | ENA
Project description:Integrated analysis of physicochemical properties, microbiome, and flavor profiles for differentiating two aroma grades of sauce-flavor Daqu
| PRJNA1443083 | ENA
Project description:High-throughput sequencing ITS data of microbial diversity of sauce-flavor baijiu