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[Thermotolerance of Bacillus licheniformis CGMCC 3963 from high-temperature Daqu]
1Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China. jiangnanwq@yahoo.cn
Objective:
The use of high-temperature Daqu is an important characteristic in Chinese Maotai-flavor liquor making. Thermostable bacteria are predominant in high-temperature Daqu. They play important roles in Maotai-flavor liquor making. Learning the mechanism of thermotolerant performance of bacteria would provide insight into characteristics of this liquor making.
Methods:
We determined the thermotolerance of Bacillus licheniformis CGMCC 3963, and analyzed cell morphology, genomics and transcriptomics.
Results:
B. licheniformis CGMCC 3963 could survive at 55 degrees C and produce many capsules. Genes of class I heat-shock proteins and polyglutamate biosynthesis were both up-regulated.
Conclusion:
Much heat-shock proteins and capsule polyglutamate maintained the survival of cell with heat stress.
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