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Fig. 5 | Microbial Cell Factories

Fig. 5

From: Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures

Fig. 5

Relative browning compared to initial conditions in the co-culture experiment. a Analysis of the effect of reducing the sugars available in the media. Boiled, cell-free supernatant of either wild-type (WT), B. subtilis expressing pCG004-CbXR, pCG004-amyQ SP-EcMO or co-cultured of B. subtilis expressing pCG004-CbXR and pCG004-amyQ SP-EcMO clones in media containing 5% glucose and 0.5% xylose at different cultivation time; b analysis of the melanoidin degrading activity in the culture media after growth. 2-days incubation mixture of boiled and reserved unboiled supernatant of either wild-type (WT), B. subtilis expressing pCG004-CbXR, pCG004-amyQ SP-EcMO or co-cultured of B. subtilis expressing pCG004-CbXR and pCG004-amyQ SP-EcMO clones in media containing 5% glucose and 0.5% xylose at different cultivation time. Samples prepared in duplicate, error bars represent ± SD

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