Integrated-Omics Study on the Transcriptomic and Metabolic Changes of Bacillus licheniformis, a Main Microorganism of Fermented Soybeans, According to Alkaline pH and Osmotic Stress

Min Kyung Park, Chang Pyo Hong, Byoung Sik Kim, Do Yup Lee, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

Abstract

Bacillus licheniformis has been widely utilized in the food industry as well as various agricultural industries. In particular, it is a main microorganism of fermented soybeans. In this study, the changes of the metabolome and transcriptome of B. licheniformis KACC15844, which had been isolated from fermented soybeans, were investigated depending on alkaline pH (BP) and a high salt concentration (BS) using an integrated-omics technology, focusing on leucine metabolism. Overall, carbohydrate (glycolysis, sugar transport, and overflow) and amino acid (proline, glycine betaine, and serine) metabolisms were strongly associated with BS, while fatty acid metabolism, malate utilization, and branched-chain amino acid-derived volatiles were closely related to BP, in both gene and metabolic expressions. In particular, in leucine metabolism, the formation of 3-methylbutanoic acid, which has strong cheesy odor notes, was markedly increased in BP compared to the other samples. This study provided information on how specific culture conditions can affect gene expressions and metabolite formations in B. licheniformis using an integrated-omics approach.

Original languageEnglish
Pages (from-to)14379-14389
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume71
Issue number39
DOIs
StatePublished - 4 Oct 2023

Bibliographical note

Publisher Copyright:
© 2023 American Chemical Society.

Keywords

  • Bacillus licheniformis
  • alkaline pH
  • leucine
  • metabolomics
  • salt
  • transcriptomics

Fingerprint

Dive into the research topics of 'Integrated-Omics Study on the Transcriptomic and Metabolic Changes of Bacillus licheniformis, a Main Microorganism of Fermented Soybeans, According to Alkaline pH and Osmotic Stress'. Together they form a unique fingerprint.

Cite this