Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains

Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains

Two strains of Bacillus subtilis designated YY-10 and BY-2, were isolated from the surface of tobacco and found to be capable of significant lignin degradation. The predominant lignin-degrading enzymes produced by these strains were lignin peroxidase (LiP) and manganese peroxidase (MnP), respectivel...

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Bibliographic Details
Main Authors: Junmin Wang, Teng Long, Zhenkun Jiang, Wenjun Mu, Mingliang Su, Li Ni, Shunhua Ji, Yuqing Wang, Kangxi Zhou, Renfeng Zhan, Lixuan Nie, Jingjing Li, Xingchuan Hu, Wei He, Wen Zhang
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-01-01
Series:Frontiers in Microbiology
Subjects:
roasted tobacco
lignin peroxidase
lignin-degrading bacteria
transcriptome
flavor
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1538773/full
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https://www.frontiersin.org/articles/10.3389/fmicb.2025.1538773/full

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