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Effects of proteases on L-glutamic acid fermentation
In the process of L-glutamic acid fermentation, there are proteins that cannot be decomposed and utilized by bacteria and that secreted by bacteria at the same time, which cause problems such as increased foam production in the fermentation broth that lowers the dissolved oxygen, which makes the tot...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Taylor & Francis
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8553364/ https://www.ncbi.nlm.nih.gov/pubmed/31718401 http://dx.doi.org/10.1080/21655979.2019.1688224 |