Accumulation of Astaxanthin by Co-fermentation of Spirulina platensis and Recombinant Saccharomyces cerevisiae.

Ma, Jun; Yan, Huan-Huan; Qin, Chen-Qiang; Liang, Ya-Xin; Ren, Di-Feng

Ma, Jun; Yan, Huan-Huan; Qin, Chen-Qiang; Liang, Ya-Xin; Ren, Di-Feng.

Afiliación

Ma J; Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Hai-Dian District, Beijing, 100083, People's Republic of China.
Yan HH; Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Hai-Dian District, Beijing, 100083, People's Republic of China.
Qin CQ; Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Hai-Dian District, Beijing, 100083, People's Republic of China.
Liang YX; Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Hai-Dian District, Beijing, 100083, People's Republic of China.
Ren DF; Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Hai-Dian District, Beijing, 100083, People's Republic of China. rendifeng@bjfu.edu.cn.

Appl Biochem Biotechnol ; 194(2): 988-999, 2022 Feb.

Article en En | MEDLINE | ID: mdl-34591255

Asunto(s)

Spirulina

Palabras clave

Astaxanthin; Recombinant; Saccharomyces cerevisiae; Spirulina platensis

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Spirulina Idioma: En Revista: Appl Biochem Biotechnol Año: 2022 Tipo del documento: Article

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