Transcriptome Analysis Reveals the Variations in Enzyme Production of <i>Saccharopolyspora rosea</i> A22 under Different Temperatures.

Additionally, the expression levels of the growth- and development-related genes ClpX and DnaB also exhibited a decreasing trend with rising temperatures.

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Although all three temperatures showed an increasing trend, the mashing power increased more rapidly at 42 °C, indicating that cooked wheat Qu cultured at this temperature exhibited stronger mashing enzyme activity.

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