Fermentation optimization of hyaluronic acid based on omics analysis in Streptococcus equi subsp. zooepidemicus

HU Yunxiao, WU Junjun, ZHAO Beichen, WANG Yang, KANG Zhen

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 10-16.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 10-16. DOI: 10.13995/j.cnki.11-1802/ts.035458

Fermentation optimization of hyaluronic acid based on omics analysis in Streptococcus equi subsp. zooepidemicus

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(4): 10-16 https://doi.org/10.13995/j.cnki.11-1802/ts.035458

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