摘要
将相同培养条件下的不同米曲霉(Aspergillus oryzae)菌株之间进行了比较基因组学和蛋白质组学的研究,分析酱油发酵过程中米曲霉的关键基因和蛋白对酱油风味产生的影响。通过米曲霉沪酿3.042(中国)和米曲霉RIB40(日本)菌株的基因组学比较,发现与酱油风味物质形成相关的特异基因。围绕米曲霉3.042及其诱变菌株米曲霉100-8的蛋白质组学比较,找到米曲霉代谢过程中与风味物质形成有关的蛋白,为酱油工艺的改进提供了理论基础。
Different Aspergillus oryzae under the same culture condition was researched by comparative genomes and proteomics in soy sauce fermentation. The genomes of A. oryzae 3.042 （China） and A. oryzae RIB40 （Japan） were compared, and some specific genes which may be related to the flavor of soy sauce were found. Then, the proteomies of A. oryzae 3.042 and the mutant strain A. oryzae 100-8 were compared, and the important proteins in metabolic processes were selected. These studies provided a theoretical basis for soy sauce fermentation.
出处
《中国酿造》
CAS
北大核心
2015年第2期104-108,共5页
China Brewing
基金
第55批中国博士后科学基金面上资助(2014M551503)
关键词
米曲霉
酱油
比较基因组学
蛋白质组学
Aspergillus oryzae
soy sauce
comparative genomes
proteomics
