Wu, Yongjun published the artcileMulti-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2, Computed Properties of 63-68-3, the publication is BMC Microbiology (2022), 22(1), 142, database is CAplus and MEDLINE.
Although soy sauce-like flavor and soybean flavor are two key contributors to the flavor of fermented foods, the key compounds of soy sauce-like flavor and soybean flavor and production mechanisms are still poorly understood and need further investigation. In the present study, we found that the Bacillus subtilis (B. subtilis) BJ3-2 strain has various metabolic properties at different temperatures, and the strain cultured at 37¡ãC increased the soybean flavor (a special flavor of ammonia-containing smelly distinct from natto) compared with culturing at 45¡ãC and 53¡ãC. Interestingly, the strain cultured at 45¡ãC and 53¡ãC had a higher soy sauce-like flavor than that in 37¡ãC. Moreover, a comparative transcriptome anal. of the strain cultured at 37¡ãC, 45¡ãC, and 53¡ãC showed transcriptional changes related to secondary metabolites and ABC transporters, which is critical for the amino acid transport and metabolism in B. subtilis. Meanwhile, proteomics and metabolomics profiling showed a marked change in amino acids transport and metabolism In addition, the metabolic anal. revealed a significant metabolic difference (including sulfur metabolism, glutathione metabolism, nicotinate and nicotinamide metabolism, cysteine and methionine metabolism, and pyrimidine metabolism) in the strain cultured at 45¡ãC and 53¡ãC compared to 37¡ãC. To sum, this study used the multi-omics profiling tool to investigate the fermentative strains B. subtilis BJ3-2, thus providing a deeper insight into the mechanism of the formation of soy sauce-like flavor and soybean flavor compounds
BMC Microbiology published new progress about 63-68-3. 63-68-3 belongs to catalysis-chemistry, auxiliary class Natural product, name is (S)-2-Amino-4-(methylthio)butanoic acid, and the molecular formula is C3H5F3O, Computed Properties of 63-68-3.
Referemce:
https://courses.lumenlearning.com/boundless-chemistry/chapter/catalysis/,
Catalysis – Wikipedia