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Yuying Wang1, Zimeng Zhang1, Tiantian Zhang1

  • 1School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

概括

这项研究优化了使用Sphingomonas sp.的低分子量 (LMW-WG) 生产. 和先进的建模. 优化的发酵实现了高LMW-WG产量,证明了高效的生物处理潜力.