Transcriptome Analysis of Komagataeibacter europaeus CGMCC 20445 Responses to Different Acidity Levels During Acetic Acid Fermentation

In the industrial production of high-acidity vinegar, the initial ethanol and acetic acid concentrations are limiting factors that will affect acetic acid fermentation. In this study, Komagataeibacter europaeus CGMCC 20445 was used for acetic acid shake flask fermentation at an initial ethanol conce...

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Detalles Bibliográficos
Autores principales: WANG, LITING, HONG, HOUSHENG, ZHANG, CHENGBO, HUANG, ZUNXI, GUO, HUIMING
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Exeley Inc. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8459000/
https://www.ncbi.nlm.nih.gov/pubmed/34584524
http://dx.doi.org/10.33073/pjm-2021-027

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8459000/
https://www.ncbi.nlm.nih.gov/pubmed/34584524
http://dx.doi.org/10.33073/pjm-2021-027

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