Identification and physicochemical characterization of lantibiotic subtilomycin produced by Bacillus subtilis SX3411

LI Xiaoran, YE Dexiao, FU Mingjia, ZHONG Xueqing, XIAO Shiping, YANG Zhihai

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 46-54.

PDF(4330 KB)
PDF(4330 KB)
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 46-54. DOI: 10.13995/j.cnki.11-1802/ts.020116

Identification and physicochemical characterization of lantibiotic subtilomycin produced by Bacillus subtilis SX3411

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(12): 46-54 https://doi.org/10.13995/j.cnki.11-1802/ts.020116

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(4330 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉