Effect of pH and medium composition on chain elongation with Megasphaera hexanoica producing C(4)-C(8) fatty acids

INTRODUCTION: Chain elongation technology, which involves fermentation with anaerobic bacteria, has gained attention for converting short and medium chain substrates into valuable and longer-chain products like medium chain fatty acids (MCFAs). In the recent past, the focus of studies with pure chai...

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Detalles Bibliográficos
Autores principales: Fernández-Blanco, Carla, Veiga, María C., Kennes, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10653306/
https://www.ncbi.nlm.nih.gov/pubmed/38029098
http://dx.doi.org/10.3389/fmicb.2023.1281103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10653306/
https://www.ncbi.nlm.nih.gov/pubmed/38029098
http://dx.doi.org/10.3389/fmicb.2023.1281103

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