Optimization of the production of antimicrobial using spirulina residue by <i>Bacillus subtilis</i> YA215 fermentation

doi:10.13995/j.cnki.11-1802/ts.022454

Optimization of the production of antimicrobial using spirulina residue by Bacillus subtilis YA215 fermentation

FU Yun, ZHAO Mouming, LU Meishan, YU Lian, LIU Xiaoling

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 146-152.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 146-152. DOI: 10.13995/j.cnki.11-1802/ts.022454

Optimization of the production of antimicrobial using spirulina residue by Bacillus subtilis YA215 fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(4): 146-152 https://doi.org/10.13995/j.cnki.11-1802/ts.022454

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Received	Published
2019-10-04	2020-02-25
Issue Date
2020-04-07

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