Gradual enhancement of ethyl acetate production through promoter engineering in chinese liquor yeast strains-Reference-Cited by-同舟云学术

Gradual enhancement of ethyl acetate production through promoter engineering in chinese liquor yeast strains

Published:2018-01-18 Issue:2 Volume:34 Page:328-336
ISSN:8756-7938
Container-title:Biotechnology Progress
language:en
Short-container-title:Biotechnol Progress

Author:

Dong Jian¹,Hong Kun-Qiang¹,Hao Ai-Li¹,Zhang Cui-Ying¹,Fu Xiao-Meng¹,Wang Peng-Fei¹,Xiao Dong-Guang¹^ORCID

Affiliation:

1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 People's Republic of China

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Major Project of Research Program on Applied Fundamentals and Advanced Technologies of Tianjin

Publisher

Wiley

Subject

Biotechnology

Reference31 articles.

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3. Formation of ethyl acetate in fermentation with brewer's yeast III: participation of coenzyme A;Nordström;J Inst Brew,1962

4. Molecular cloning, sequence analysis, and expression of the yeast alcohol acetyl transferase gene;Fujii;Appl Environ Microbiol,1994

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