title: [Thermotolerance of Bacillus licheniformis CGMCC 3963 from high-temperature Daqu].
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 degrees C and produce many capsules. Genes of class I heat-shock proteins and polyglutamate biosynthesis were both up-regulated.
  
  
  CONCLUSIONS
  Much heat-shock proteins and capsule polyglutamate maintained the survival of cell with heat stress.
authors.affiliation: Key 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
authors.forename: Qun
authors.initials: Q
authors.lastname: Wu
authors.forename: Yan
authors.initials: Y
authors.lastname: Xu
mesh_terms: D000434:Alcoholic Beverages / Q000382:microbiology*; D001407:Bacillus / Q000235:genetics / Q000378:metabolism / Q000502:physiology* / Q000648:ultrastructure; D001426:Bacterial Proteins / Q000235:genetics / Q000378:metabolism; D002681:China; D006360:Heat-Shock Proteins / Q000235:genetics / Q000378:metabolism; D006358:Hot Temperature; D046529:Microscopy, Electron, Transmission; D015854:Up-Regulation
chemical_list: D001426:Bacterial Proteins; D006360:Heat-Shock Proteins