Enhancement effect of l-cysteine on lactic acid fermentation production.

Li, Yongda; Yan, Yongli; Chen, Jihong; Zhang, Zhen; Hu, Wei

Li, Yongda; Yan, Yongli; Chen, Jihong; Zhang, Zhen; Hu, Wei.

Afiliação

Li Y; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, P.R. China.
Yan Y; Department of Biophysics, Institute of Modern Physics, Chinese, Academy of Sciences, Lanzhou, P.R. China.
Chen J; University of Chinese Academy of Sciences, Beijing, P.R. China.
Zhang Z; Department of Biophysics, Institute of Modern Physics, Chinese, Academy of Sciences, Lanzhou, P.R. China.
Hu W; University of Chinese Academy of Sciences, Beijing, P.R. China.

Biotechnol J ; 18(12): e2300110, 2023 Dec.

Article em En | MEDLINE | ID: mdl-37533375

Assuntos

Bacillus coagulans; Ácido Láctico; Fermentação; Cisteína/metabolismo; Bacillus coagulans/metabolismo; Reatores Biológicos

Palavras-chave

cell viability; chronological lifespan; cysteine; lactic acid; oxidation-stress

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácido Láctico / Bacillus coagulans Idioma: En Revista: Biotechnol J Assunto da revista: BIOTECNOLOGIA Ano de publicação: 2023 Tipo de documento: Article

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