Yeast extract powder

The strains used in this study are listed in Table 7.
Psychrobacter sp. ANT 206 (GenBank accession numbers MK968312), isolated from a sample of Antarctic sea-ice (68° 30’ E, 65° 00’ S), was cultured in 2216E sea water medium (5 g of peptone (Sinopharm, Beijing, China) and 1 g of yeast extract powder (Sinopharm, Beijing, China) per 1 L of solution, pH 7.5) at 12 °C with shaking at 200 rpm and then frozen in glycerol at −80 °C for long term storage. Psychrobacter sp. ANT206 was used as a source of chromosomal DNA. All strains were stored in 16% glycerol at −20 °C, BL21/pET-28a(+) and E. coli BL21 were cultured in Luria Bertani (LB) medium (10 g of tryptone (Sinopharm, Beijing, China), 5 g of yeast extract powder, and 10 g of NaCl (Sinopharm, Beijing, China) per 1 L of solution, pH 7.0) at 37 °C.

P. sajor-caju CGMCC 5.593 strain was purchased from the China General Microbiological Culture Collection Center (CGMCC) and deposited at the Fuzhou University Institute of Food Science and Technology. Green tea (Fuyun No. 6) was purchased from the market. Potatoes were purchased from the local supermarkets. Agar powder, anhydrous glucose, soy peptone, yeast extract powder, vitamin B1, KH₂PO₄, MgSO₄, and NaCl were obtained from the Sinopharm Chemical Reagent Co., Ltd. 2-Octanol was purchased from the German Dr. Ehrensorfer company. All were analytically pure.