Construction and fermentation optimization of food-grade recombinant Bacillus subtilis for the production of leucine aminopeptidase

Construction and fermentation optimization of food-grade recombinant Bacillus subtilis for the production of leucine aminopeptidase

ZHANG Dawei, LIU Dehua, HUANG Qinqin, TIAN Yaping

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 1-6. DOI: 10.13995/j.cnki.11-1802/ts.023374

Construction and fermentation optimization of food-grade recombinant Bacillus subtilis for the production of leucine aminopeptidase

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 1-6 https://doi.org/10.13995/j.cnki.11-1802/ts.023374

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