Effect of bacteria type and sucrose concentration on levan yield and its molecular weight

BACKGROUND: Levan has been traditionally produced from microorganism. However, there is a continuous effort in looking for new strains that improve levan production yield and uses alternative sugar sources for growth. Despite having a wide range of data about levan yield, there are not papers which...

Descripción completa

Detalles Bibliográficos
Autores principales: González-Garcinuño, Álvaro, Tabernero, Antonio, Sánchez-Álvarez, José Mª, Galán, Miguel A., Martin del Valle, Eva M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5442672/
https://www.ncbi.nlm.nih.gov/pubmed/28535808
http://dx.doi.org/10.1186/s12934-017-0703-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5442672/
https://www.ncbi.nlm.nih.gov/pubmed/28535808
http://dx.doi.org/10.1186/s12934-017-0703-z

Ejemplares similares