Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3

Electronic Journal of Biotechnology

Volumn 19, Issue 1, 2016, Pages 41-49

  Tian, Yanjun ^a   Fan, Yixiao ^b   Liu, Jianjun ^b   Zhao, Xiangying ^b   Chen, Wei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Shandong Academy of Food and Fermentation Industries   (China)

Author keywords

2,3 butanediol; Acetoin; Bacillus subtilis SF4 3; Reversible transformation

Indexed keywords

DISSOLVED OXYGEN; FERMENTATION; GLUCOSE; NITROGEN; UREA;

2 ,3-BUTANEDIOL; ACETOIN; BACILLUS SUBTILIS; DISSOLVED OXYGEN CONCENTRATIONS; FERMENTATION CONDITIONS; MICROBIAL FERMENTATION; REVERSIBLE TRANSFORMATION; TRADITIONAL FERMENTED FOODS;

BACTERIOLOGY;

2,3 BUTANEDIOL; ACETOIN; GLUCOSE; INORGANIC COMPOUND; NITROGEN; OXYGEN;

AGITATION SPEED; ARTICLE; BACILLUS SUBTILIS; BACTERIAL STRAIN; BIOTRANSFORMATION; CARBON SOURCE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; NONHUMAN; PHYSICAL PARAMETERS; PROCESS OPTIMIZATION; SYNTHESIS;

EID: 84954564824     PISSN: None     EISSN: 07173458     Source Type: Journal    
DOI: 10.1016/j.ejbt.2015.11.005     Document Type: Article

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