Accumulation of Astaxanthin by Co-fermentation of Spirulina platensis and Recombinant Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Accumulation of Astaxanthin by Co-fermentation of Spirulina platensis and Recombinant Saccharomyces cerevisiae

Published:2021-09-30 Issue:2 Volume:194 Page:988-999
ISSN:0273-2289
Container-title:Applied Biochemistry and Biotechnology
language:en
Short-container-title:Appl Biochem Biotechnol

Author:

Ma Jun,Yan Huan-huan,Qin Chen-qiang,Liang Ya-xin,Ren Di-feng

Funder

National Key R&D Program of China

Beijing Nova Program

National promotion project of scientific and tenchnological achievements in forestry and grassland

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/s12010-021-03666-x.pdf

Reference42 articles.

1. Lorenz, R. T., & Cysewski, G. R. (2000). Trends in biotechnology, 18, 160–167.

2. Naguib, Y. M., & Yousry, M. A. (2000). Food chemistry, 48, 1150–1154.

3. Krinsky, N. I., & Johnson, E. J. (2005). Molecular aspects of medicine, 26, 459–516.

4. Hussein, G., Sankawa, U., Goto, H., Matsumoto, K., & Watanabe, H. (2006). Journal of natural products, 69, 443–449.

5. Goswami, G., Chaudhuri, S., & Dutta, D. (2010). World journal of microbiology and biotechnology, 26, 1925–1939.

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