Comprehensive quality evaluation of corn steep liquor in 2-keto- l -gulonic acid fermentation

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 18, 2011, Pages 9845-9853

  Gao, Yun ^a   Yuan, Ying Jin ^a  

^a TIANJIN UNIVERSITY   (China)

Author keywords

2 KLG fermentation; corn steep liquor; marker compound; PAT; quality evaluation

Indexed keywords

BACILLUS MEGATERIUM; COMPREHENSIVE QUALITIES; CORN STEEP LIQUOR; GULONIC ACID; INDUCTIVELY COUPLED PLASMA ATOMIC EMISSION SPECTROSCOPY; KETOGULONICIGENIUM VULGARE; MANUFACTURING PROCESS; MARKER COMPOUNDS; PARTIAL LEAST SQUARES; PAT; PROCESS ANALYTICAL TECHNOLOGY; QUALITY EVALUATION; QUALITY SPECIFICATIONS; TIME OF FLIGHT MASS SPECTROMETRY;

AMINO ACIDS; ATOMIC EMISSION SPECTROSCOPY; ATOMIC SPECTROSCOPY; BACTERIOLOGY; DISCRIMINANT ANALYSIS; FERMENTATION; GAS CHROMATOGRAPHY; INDUCTIVELY COUPLED PLASMA; MASS SPECTROMETRY;

QUALITY CONTROL;

PROVITAMIN C; SORBOSE; SUGAR ACID;

ARTICLE; BACILLUS MEGATERIUM; CHEMISTRY; CHINA; FERMENTATION; INDUSTRIAL WASTE; MAIZE; METABOLISM; QUALITY CONTROL; RHODOBACTERACEAE; SOLUTION AND SOLUBILITY;

BACILLUS MEGATERIUM; CHINA; FERMENTATION; INDUSTRIAL WASTE; QUALITY CONTROL; RHODOBACTERACEAE; SOLUTIONS; SORBOSE; SUGAR ACIDS; ZEA MAYS;

BACILLUS MEGATERIUM; KETOGULONICIGENIUM VULGARE; ZEA MAYS;

EID: 80053101971     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201792u     Document Type: Article

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