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Culture Conditions Affect the Molecular Weight Properties of Hyaluronic Acid Produced by Streptococcus zooepidemicus

The effect of five culture variables on the molecular weight properties of hyaluronic acid (HA) produced by Streptococcus zooepidemicus was studied in batch culture with a complex medium containing glucose and 10 g of yeast extract per liter. Neither the culture pH (pH 6.3 to 8.0) nor the agitation...

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Bibliografski detalji
Glavni autori: Armstrong, D. C., Johns, M. R.
Format: Artigo
Jezik:Inglês
Izdano: 1997
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC1389204/
https://ncbi.nlm.nih.gov/pubmed/16535649
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