Comparative study on the properties of lipopeptide products and expression of biosynthetic genes from Bacillus amyloliquefaciens XZ-173 in liquid fermentation and solid-state fermentation

World Journal of Microbiology and Biotechnology

Volumn 29, Issue 11, 2013, Pages 2105-2114

  Zhu, Zhen ^a   Zhang, Jianchao ^a   Wu, Yanliang ^a   Ran, Wei ^a   Shen, Qirong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacillus amyloliquefaciens; Lipopeptide product; Liquid fermentation; Quantitative PCR; Solid state fermentation

Indexed keywords

BACILLUS AMYLOLIQUEFACIENS; LIPOPEPTIDES; LIQUID FERMENTATIONS; QUANTITATIVE-PCR; SOLID-STATE FERMENTATION;

AMINO ACIDS; BACTERIOLOGY; EMULSIFICATION; FERMENTATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GENES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

TRANSCRIPTION;

BACILLUS AMYLOLIQUEFACIENS;

BACTERIAL PROTEIN; LIPOPEPTIDE; PEPTIDE SYNTHASE;

ARTICLE; BACILLUS; BACTERIAL GENE; BIOSYNTHESIS; CHEMISTRY; COMPARATIVE STUDY; EMULSION; FERMENTATION; FLOUR; GENETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; METABOLISM; MICROBIOLOGY; SOYBEAN;

BACILLUS; BACTERIAL PROTEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; EMULSIONS; FERMENTATION; FLOUR; GENES, BACTERIAL; INDUSTRIAL MICROBIOLOGY; LIPOPEPTIDES; PEPTIDE SYNTHASES; SOYBEANS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84885651461     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-013-1375-4     Document Type: Article

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