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BioMed Research International
Volume 2015 (2015), Article ID 456802, 6 pages
Research Article

Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce

1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China
2State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China

Received 7 November 2014; Revised 7 January 2015; Accepted 18 January 2015

Academic Editor: Gang Liu

Copyright © 2015 Guozhong Zhao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Supplementary Material

Table S1: The FPKM values of all the genes and genes that involved in amino acid metabolism in A. oryzae 100-8 and 3.042, along with a comparison of those that are related in the two fungus strains.

Table S2: The identified spots related to amino acid metabolism of the proteome analysis of A. oryzae 3.042 and 100-8 applying 2D PAGE and MALDI-TOF MS.

Table S3: Corrsponding enzymes (coding genes) of biochemical reactions potentially catalyzing these reactions. Reactions and CDSs depicted in Figure 2 are indicated.

  1. Supplementary Tables