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[Mutation and fermentation optimization of Bacillus amyloliquefaciens for acetoin production]

Shihui Wang1,2,3, Qiuling Luo1,2,3, Jia Liu1,2,3

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.

Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology
|June 13, 2018
PubMed

Keywords:
Bacillus amyloliquefaciensacetoinatmospheric and room temperature plasmafermentation optimization⁶⁰Co gamma rays

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