国家自然科学基金项目(No. 31200020);江苏省科技支撑计划社会发展项目(No. BE2012632);江苏省博士后基金项目(No. 1301010B)
ZHANG Chuan-Zhi
1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; 4. Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, Jiangsu 214122, China; 5. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaDU Guo-Cheng
1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; 3. The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; 5. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaCHEN Jian
1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; 2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; 5. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China张传志,康振,堵国成,陈坚,余晓斌. 重组谷氨酸棒杆菌发酵L-苯丙氨酸培养基的优化[J]. 微生物学通报, 2015, 42(1): 74-84
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