Qun Wu
Key Laboratory of Industrial Biotechnology of Ministry of Education，State Key Laboratory of Food Science and Technology，School of Biotechnology，Jiangnan University，Wuxi 214122，ChinaYan Xu
Key Laboratory of Industrial Biotechnology of Ministry of Education，State Key Laboratory of Food Science and Technology，School of Biotechnology，Jiangnan University，Wuxi 214122，ChinaSupported by the National High Technology Research and Development Program of China (2012AA021301)，by the National Natural Science Foundation of China (31000806)，by the Cooperation Project of Jiangsu Province among Industries，Universities and Institutes (
Abstract:［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℃ 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．
Qun Wu, Yan Xu. Thermotolerance of Bacillus licheniformis CGMCC 3963 from high-temperature Daqu. [J]. Acta Microbiologica Sinica, 2012, 52(7): 910-915
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