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Biotechnology & Biotechnological Equipment Volume 30, 2016 - Issue 4
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Articles; Food Biotechnology

Construction of acetoin high-producing Bacillus subtilis strain

Yanjun TianState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China;Food and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
,
Hui XuFood and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
,
Jianjun LiuFood and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
,
Wei ChenState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
,
Wentao SunFood and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
&
Yongquan ChenState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR ChinaCorrespondence[email protected]
Pages 700-705 | Received 15 Oct 2015, Accepted 13 Apr 2016, Published online: 09 May 2016

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