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Batch fermentation kinetics of acetoin produced by Bacillus subtilis HB-32

Hui Xu1, Yanjun Tian1, Shanshan Wang1

  • 1Key Laboratory of Food and Fermentation Engineering of Shandong Province, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China.

Preparative Biochemistry & Biotechnology
|March 9, 2021
PubMed
Abstract

Keywords:
AcetoinBacillus subtilisbatch cultivationkinetic model

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