Enhancing the production of poly-γ-glutamate in Bacillus subtilis ZJS18 by the heat- and osmotic shock and its mechanism
Author:
Affiliation:
1. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People’s Republic of China
Publisher
Informa UK Limited
Subject
General Medicine,Biochemistry,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/10826068.2020.1780610
Reference35 articles.
1. Controlled Release Behavior of Prodrugs Based on the Biodegradable Poly(L-glutamic acid) Microspheres
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4. Structure of thermal polymers of amino acids
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