Kinetic analysis and modeling of L-valine production in fermentation batch from E. coli using glucose, lactose and whey as carbon sources

In this study the effect of the carbon source on L-valine production kinetics using genetically modified E. coli was researched. Glucose, lactose, Whey (W) and deproteinized whey (DW) were tested as carbon sources, keeping the carbon/nitrogen (C/N) ratio constant. Biomass generation and substrate co...

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Detalles Bibliográficos
Autores principales: Carranza-Saavedra, Darwin, Sánchez Henao, Claudia Patricia, Zapata Montoya, José Edgar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8193114/
https://www.ncbi.nlm.nih.gov/pubmed/34150530
http://dx.doi.org/10.1016/j.btre.2021.e00642

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8193114/
https://www.ncbi.nlm.nih.gov/pubmed/34150530
http://dx.doi.org/10.1016/j.btre.2021.e00642

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