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Biotechnology & Biotechnological Equipment Volume 32, 2018 - Issue 3
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Article; Food Biotechnology

Antioxidant capacities of Bacillus endophyticus ST-1 and Ketogulonicigenium vulgare 25B-1 in vitamin C fermentation

Yun-he ZhangLaboratory of Food Microorganisms, College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaView further author information
,
Jie-ye LinDepartment of Biochemistry and Molecular Biology, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaView further author information
,
Ling BaiDepartment of Biochemistry and Molecular Biology, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaView further author information
,
Mao HuangDepartment of Biochemistry and Molecular Biology, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaView further author information
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Hong-quan ChenResearch and Development Department, Northeast Pharmaceutical General Factory of Vitamin C Company, Shenyang, Liaoning, PR ChinaView further author information
,
Shuo YaoDepartment of Biochemistry and Molecular Biology, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaView further author information
&
Shu-xia LyuDepartment of Biochemistry and Molecular Biology, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaCorrespondence[email protected]
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Pages 628-637 | Received 07 Jul 2017, Accepted 28 Feb 2018, Published online: 13 Mar 2018

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