MOESM1 of Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures

Det-udom, Rachatida; Gilbert, Charlie; Liu, Long; Prakitchaiwattana, Cheunjit; Ellis, Tom; Ledesma-Amaro, Rodrigo

doi:10.6084/m9.figshare.8222264.v1

MOESM1 of Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures

journal contribution

posted on 2019-06-03, 05:00 authored by Rachatida Det-udom, Charlie Gilbert, Long Liu, Cheunjit Prakitchaiwattana, Tom Ellis, Rodrigo Ledesma-Amaro

Additional file 1: Table S1. Bacterial strains used in this study. Table S2. Plasmids used in this study. Table S3. DNA sequences of the genes used in this study. Figure S1. De-browning effect of B. amyloliquefaciens strain SSB6. Figure S2. Xylose utilization and xylitol production of engineered strains.