Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome-Reference-Cited by-同舟云学术

Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome

Published:2020-07-02 Issue:3 Volume:34 Page:193-211
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Yang Fan¹,Liu Yanfeng²³^ORCID,Chen Liangqiang¹,Li Jianghua²,Wang Li¹,Du Guocheng²³

Affiliation:

1. China Kweichow Moutai Distillery Co., Ltd, Renhuai, Guizhou, China

2. Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China

3. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China

Funder

National First-class Discipline Program of Light Industry Technology and Engineering

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2020.1789474

Reference40 articles.

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3. Nonhybrid, finished microbial genome assemblies from long-read SMRT sequencing data

4. Cloning, expression, purification, crystallization and preliminary X-ray characterization of allantoinase fromBacillus licheniformisATCC 14580

5. Entering the era of bacterial epigenomics with single molecule real time DNA sequencing

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