@article{TIAN2023, 
author = {Haojie TIAN and Dounan LI and Shuyi QIU and Jianli ZHOU and Zehe LONG and Kejia WANG and Maoqiang LIU and Jie CHEN and Du CHENG and Fengshuang PAN},
title = {Identification and Genome Analysis of Laceyella sacchari FBKL4.014 Isolated from Moutai-Flavor Daqu},
year = {2023},
journal = {Food Science},
volume = {44},
number = {18},
pages = {68-76},
keywords = {whole genome sequencing, tetramethylpyrazine, high-temperature Moutai-flavor Daqu, Thermoactinomycetaceae},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220928-319},
doi = {10.7506/spkx1002-6630-20220928-319},
abstract = {A thermophilic strain of Laceyella sacchari designated as FBKL4.014 was isolated from high-temperature Moutai-flavor Daqu, and its whole genome was sequenced. The results showed that the full genomic length of L.  sacchari FBKL4.014 was 3.35 Mb, with a GC content of 48.67%. The sequencing depth was 433 ×, and a total of 3328 protein-coding genes were predicted. Strain FBKL4.014 had the potential for complete carbohydrate and amino acid metabolism, and it was further inferred that the strain may have the potential to biosynthesize tetramethylpyrazine. This study provides genetic data for understanding the mechanism for the production of flavor substances in Maotai-flavor baijiu by Thermoactinomycetaceae metabolism, and also provides a reference for further research on the discovery of unknown functional genes of this strain and its genetic modification.}
}