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摘要
The study was focused on the two strains of Bacillus cereus isolated from soy sauce residue.The genome DNA was extracted and purified according to the requirment files,followed by whole genome sequencing of Solexa.The quality of genome sequence was assessed and the mutant genes of the two strains were picked out through mapping analysis.The common mutant genes were singled out through statistics of the total mutant genes.Then analysis of COG,Gene Ontology and Biological Pathway(KEGG) were studied.The key genes that determine salt tolerance were analyzed out on the basis of the above function analysis.In the manuscript,we tried to explore the mechanism of salt tolerance,create conditions for utilization of soy sauce residue,providing an important basis for further research on the salt tolerant mechanism of the microbial fermentation process.
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