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Effects of cell physiological structure on the fermentation broth viscosity during poly-γ-glutamic acid production by

Lingfu Li1, Yao Liu1, Li Jiang1

  • 1State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Guangxi Microorganism and Enzyme Research Center of Engineering Technology, College of Life Science and Technology, Guangxi University, 100 Daxue Road, Nanning, 530004, Guangxi, China.

Applied Biochemistry and Biotechnology
|September 16, 2020
PubMed

Keywords:
Bacillus subtilisCell physiological structureFermentation broth viscosityPoly-γ-glutamic acidPotassium chloride

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