Fig. 1From: Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2Transcriptome analysis of the BJ3-2 cultured at 37 °C, 45 °C and 53 °C. A Venn diagram indicating the differential gene expression in the AT37, BT45 and CT53; B Heat map analysis of DEGs of the AT37, BT45 and CT53; C The DEGs of the AT37, BT45 and CT53Back to article page