The conserved protein WhiA influences branched-chain fatty acid precursors in Bacillus subtilis
L. W. Hamoen, J. de Sousa, L. Bohorquez, T. Garcia-Garcia, G. Dugar, M. J. Jonker, B. Wang, M.-F. Noirot-Gros, M. Lalk
This study investigates the function of WhiA in B. subtilis using yeast two-hybrid, Hi-C, metabolomics, and transcriptomics, finding reduced branched-chain fatty acid precursors in ΔwhiA cells.
bioRxiv · Nov 2, 2022Microbiology