A kind of potential food additive produced by Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel compound, λ-actinorhodin-Reference-Cited by-同舟云学术

A kind of potential food additive produced by Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel compound, λ-actinorhodin

Published:2006-03 Issue:2 Volume:95 Page:186-192
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Hechun,Zhan Jixun,Su Keman,Zhang Yuanxing

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference10 articles.

1. Production of actinorhodin-related blue pigments by Streptomyces coelicolor A(3)2;Bystrykh;Journal of Bacteriology,1996

2. Biosynthesis of the antibiotic actinorhodin analysis of blocked mutants;Cole;Journal of Antibiotics,1987

3. Nutritional control of actinorhodin production by Streptomyces coelicolor A(3)2: suppressive effects of nitrogen and phosphate;Doull;Applied Microbiology Biotechnology,1990

4. Effect of sucrose on actinorhodin production by Streptomyces coelicolor A(3)2;Elibol;Process Biochemistry,1998

5. A kinetic model for actinorhodin production by Streptomyces coelicolor A(3)2;Elibol;Process Biochemistry,1999

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