Identification of a Key Gene Involved in Branched-Chain Short Fatty Acids Formation in Natto by Transcriptional Analysis and Enzymatic Characterization in Bacillus subtilis
Author:
Affiliation:
1. Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology and ‡State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan 430070, P. R. China
Funder
Ministry of Education of the People's Republic of China
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b05518
Reference27 articles.
1. Alkaline Serine Protease AprE Plays an Essential Role in Poly-γ-glutamate Production during Natto Fermentation
2. Nattokinase: production and application
3. A Simple and Cost-Saving Approach To Optimize the Production of Subtilisin NAT by Submerged Cultivation of Bacillus subtilis Natto
4. Breeding of Branched Short-Chain Fatty Acids Non-Producing Natto Bacteria and its Application to Production of Natto with Light Smells.
5. Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation
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