Batch fermentation kinetics of acetoin produced by Bacillus subtilis HB-32-Reference-Cited by-同舟云学术

Batch fermentation kinetics of acetoin produced by Bacillus subtilis HB-32

Published:2021-03-09 Issue:10 Volume:51 Page:1004-1007
ISSN:1082-6068
Container-title:Preparative Biochemistry & Biotechnology
language:en
Short-container-title:Preparative Biochemistry & Biotechnology

Author:

Xu Hui¹,Tian Yanjun¹,Wang Shanshan¹,Zhu Kunfu²,Zhu Lei³,He Qiangzhi¹,Li Wenjing²,Liu Jianjun¹

Affiliation:

1. Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China

2. Food and Drug College, Shandong Institute of Commercial Technology, Jinan, P. R. China

3. Shandong Zhushi Pharmaceutical Group Co., Ltd., Heze, P. R. China

Publisher

Informa UK Limited

Subject

General Medicine,Biochemistry,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826068.2021.1885047

Reference17 articles.

1. Efficient production of acetoin by the newly isolated Bacillus licheniformis strain MEL09

2. Strategies for enhancing fermentative production of acetoin: A review

3. Measurement and mathematical modeling of solubility of buttery-odor substance (acetoin) in supercritical CO2 at several pressures and temperatures

4. Resolving the formidable barrier of oxygen transferring rate (OTR) in ultrahigh-titer bioconversion/biocatalysis by a sealed-oxygen supply biotechnology (SOS)

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