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Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures. (2019)

First Author: Det-Udom R
Attributed to:  ENGINEERING SYNTHETIC MICROBIAL COMMUNITIES FOR BIOTECHNOLOGY funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1186/s12934-019-1149-2

PubMed Identifier: 31159886

Publication URI: http://europepmc.org/abstract/MED/31159886

Type: Journal Article/Review

Volume: 18

Parent Publication: Microbial cell factories

Issue: 1

ISSN: 1475-2859