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Whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus.

A two-step batch fermentation-bioconversion of vanillin (4-hydroxy-3-methoxybenzaldehyde) to vanillic acid (4-hydroxy-3-methoxybenzoic acid) was developed, utilizing whole cells of Streptomyces viridosporus T7A. In the first step, cells were grown in a yeast extract-vanillin medium under conditions...

詳細記述

保存先:
書誌詳細
主要な著者: Pometto, A L, Crawford, D L
フォーマット: Artigo
言語:Inglês
出版事項: 1983
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC242504/
https://ncbi.nlm.nih.gov/pubmed/6870241
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