Table 1 Identification of key enzymes related to aroma in different samples.
Rhizobacteria | Name of the enzyme | Percentage (%) | ||
|---|---|---|---|---|
Jammu (R S Pura) | Samba | Kathua | ||
Proteobacteria | Acetylornithine/succinyl diaminopimelate aminotransferase, | 45.00 | 47.00 | 5.00 |
Actinobacteria | Acetylornithine deacetylase | 30.00 | 22.00 | 25.00 |
Burkholderia | Tryptophan monooxygenase, Indole-3-acetamide hydrolase, phosphatase | 7.50 | 1.50 | 0.50 |
Gammaproteobacteria | α-L-arabinofuranosidase | 6.50 | 5.00 | 2.00 |
Enterobacter | Gamma-glutamyl putrescine Oxidoreductase | 4.50 | 2.50 | 1.25 |
Sinomonas sp. | l-methionine demethiolase, l-methionine aminotransferase, and α-keto-γ-methyl-thiobutyric acid demethiolase | 4.00 | 3.00 | 2.50 |
Bacillus sp. | Fibrinolytic enzyme | 1.25 | 1.50 | 0.50 |
Micrococcus sp. | Tryptophanase | 1.20 | 0.70 | 1.20 |
Klebsiella sp. | Spermidine/putrescine import ATP-binding protein PotA | 0.70 | 0.40 | 0.20 |
