Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor

IntroductionThe special flavor and fragrance of Chinese liquor are closely related to microorganisms in the fermentation starter Daqu.The changes of microbial community can affect the stability of liquor yield and quality.MethodsIn this study, Originals Western Boot we used data-independent acquisition mass spectrometry (DIA-MS) for cohort study of

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Maintenance metabolism and carbon fluxes in Bacillus species

Abstract Background Selection of an appropriate host organism is crucial for the economic success of biotechnological processes.A generally important selection criterion is a low maintenance energy metabolism to reduce non-productive consumption of substrate.We here investigated, whether various bacilli that are closely related to Bacillus subtilis

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