Five Surfactin Isomers Produced during Cheonggukjang Fermentation by Bacillus pumilus HY1 and Their Properties

The cyclic lipopeptide produced from Bacillus pumilus strain HY1 was isolated from Korean soybean sauce cheonggukjang. The chemical structures of the surfactin isomers were analyzed using matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) and electrospray ion...

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Detalles Bibliográficos
Autores principales: Hong, Su-Young, Lee, Dong-Hee, Lee, Jin-Hwan, Haque, Md. Azizul, Cho, Kye-Man
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8346962/
https://www.ncbi.nlm.nih.gov/pubmed/34361631
http://dx.doi.org/10.3390/molecules26154478

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8346962/
https://www.ncbi.nlm.nih.gov/pubmed/34361631
http://dx.doi.org/10.3390/molecules26154478

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