γ-PGA Fermentation by Bacillus subtilis PG-001 with Glucose Feedback Control pH-stat Strategy
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s12010-021-03755-x.pdf
Reference26 articles.
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2. Kunioka, M. (1997). Biosynthesis and chemical reactions of poly(amino acid)s from microorganisms. Applied Microbiology and Biotechnology, 47, 469–475.
3. Shih, I.-L., & Van, Y.-T. (2001). The production of poly-(γ-glutamic acid) from microorganisms and its various applications. Bioresource Technology, 79, 207–225.
4. Li, L.-F., Liu, Y., Jiang, L., Ding, S., Chen, G.-G., Liang, Z.-Q., & Zeng, W. (2021). Effects of cell physiological structure on the fermentation broth viscosity during poly-γ-glutamic acid production by Bacillus subtilis GXA-28. Applied Biochemistry and Biotechnology, 193, 271–280.
5. Pan, L., Chen, X.-S., Wang, K.-F., & Mao, Z.-G. (2020). Mechanisms of response to pH shock in microbial fermentation. Bioprocess and Biosystems Engineering, 43, 361–372.
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