Effects of amino acids on the fermentation of inulin or glucose to produce R,R‐2,3‐butanediol using Paenibacillus polymyxa ZJ‐9

This study investigated the effects of different amino acids on the fermentation of pure inulin and glucose using Paenibacillus polymyxa ZJ‐9 in order to improve the production of R,R‐2,3‐butanediol (R,R‐2,3‐BD) respectively. The inulin extract from Jerusalem artichoke tubers contained 19 common ami...

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Veröffentlicht in:	Letters in applied microbiology 2019-12, Vol.69 (6), p.424-430
Hauptverfasser:	Gao, J., Jiang, R.F., Cao, C., Ni, H., Zhang, L., Deng, L.N., Xu, H., Jiang, R.Y.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Amino Acids - metabolism Butanediol Butylene Glycols - metabolism Fermentation Glucose Glucose - metabolism Helianthus - chemistry High-performance liquid chromatography Inulin Inulin - metabolism Jerusalem artichoke Jerusalem artichokes Liquid chromatography Nitrogen sources Paenibacillus polymyxa Paenibacillus polymyxa - metabolism Production costs R,R‐2,3‐butanediol Synthesis Tubers Yield
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