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

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

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.60692/2qrb1-4d065

Publication URI: https://gresis.osc.int//doi/10.60692/2qrb1-4d065

Type: Other