Effects of corn steep liquor on production of 2,3-butanediol and acetoin by Bacillus subtilis

Process Biochemistry

Volumn 48, Issue 11, 2013, Pages 1610-1617

  Yang, Tao Wei ^a   Rao, Zhi Ming ^a   Zhang, Xian ^a   Xu, Mei Juan ^a   Xu, Zheng Hong ^a   Yang, Shang Tian ^b  

^a JIANGNAN UNIVERSITY   (China)

^b Ohio State University   (United States)

Author keywords

2,3 Butanediol; Acetoin; Acetoin reductase; Bacillus subtilis; Corn steep liquor

Indexed keywords

2 ,3-BUTANEDIOL; ACETOIN; BACILLUS SUBTILIS; CORN STEEP LIQUOR; ENGINEERED STRAINS; INITIAL CONCENTRATION; KNOCKOUT STRAINS; PARENT STRAIN;

BIOCHEMISTRY; BIOTECHNOLOGY;

GENE ENCODING;

BACILLUS SUBTILIS; ZEA MAYS;

EID: 84887082226     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2013.07.027     Document Type: Article

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