Insights regarding sirtuin-dependent gene regulation during white koji production

Figures & data

Figure 1. Experimental conditions and NAD⁺/NADH redox state in production of white koji. (a) Cultivation temperature. The temperature was increased from 36 to 40°C over a 25-h period and then decreased to 30°C [4]. Circled numbers (1, 2, and 3) indicate sampling points. (b) Concentrations of NAD⁺ and NADH and NAD⁺/NADH ratio at the three sampling points during barley koji production. Means and standard deviations were determined from the results of three independent experiments. Welch’s t-test: **, p < 0.01; *, p < 0.05.

Figure 2. Venn diagrams showing the number of genes identified by comparative transcriptomic analyses. Genes regulated by SirD (sirD-disruptant versus control and lowering the temperature [as shown in Figure 1a]) were compared. Transcriptomic data were obtained from the Gene Expression Omnibus (accession numbers GSE58454 and GSE132729) [4,5].

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