Enhanced phenylpyruvic acid production with Proteus vulgaris in fed-batch and continuous fermentation-Reference-Cited by-同舟云学术

Enhanced phenylpyruvic acid production with Proteus vulgaris in fed-batch and continuous fermentation

Published:2016-01-08 Issue:2 Volume:46 Page:157-160
ISSN:1082-6068
Container-title:Preparative Biochemistry & Biotechnology
language:en
Short-container-title:Preparative Biochemistry & Biotechnology

Author:

Coban Hasan B.¹,Demirci Ali¹²,Patterson Paul H.³,Elias Ryan J.⁴

Affiliation:

1. Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, Pennsylvania, USA

2. The Huck Institutes of Life Sciences, Pennsylvania State University, University Park, Pennsylvania, USA

3. Department of Animal Science, Pennsylvania State University, University Park, Pennsylvania, USA

4. Department of Food Science, Pennsylvania State University, University Park, Pennsylvania, USA

Funder

This work was supported in part by Turkish Ministry of Education by providing a scholarship to Hasan Bugra Coban and by the Pennsylvania Agricultural Experiment Station.

Publisher

Informa UK Limited

Subject

General Medicine,Biochemistry,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826068.2014.995813

Reference14 articles.

1. The discovery of phenylketonuria

2. Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas

3. Estimation of Uncertainty in the Analysis of Carbonyl Compounds by HPLC‐UV Using DNPH Derivatization

4. Reducing Nitrogen Excretion of the Laying Hen by Feeding Lower Crude Protein Diets

5. Characterization of oral Eubacterium species by α-keto acid production from amino acids

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