| 技术与方法 |
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| 产对香豆酸酿酒酵母菌株的构建及优化 |
| 张伟1,2, 刘夺1,2, 李炳志1,2, 元英进1,2 |
1. 天津大学化工学院制药工程系系统生物工程教育部重点实验室 天津 300072;
2. 天津化学化工协同创新中心合成生物学平台 天津 300072 |
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| Construction and Optimization of p-coumaric Acid Producing Saccharomyces cerevisiae |
| ZHANG Wei1,2, LIU Duo1,2, LI Bing-zhi1,2, YUAN Ying-jin1,2 |
1. Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University;Key Laboratory of System Bioengineering(Ministry of Education), Tianjin 300072, China;
2. SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering(Tianjin), School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China |
引用本文:
张伟, 刘夺, 李炳志, 元英进. 产对香豆酸酿酒酵母菌株的构建及优化[J]. 中国生物工程杂志, 2017, 37(9): 89-97.
ZHANG Wei, LIU Duo, LI Bing-zhi, YUAN Ying-jin. Construction and Optimization of p-coumaric Acid Producing Saccharomyces cerevisiae. China Biotechnology, 2017, 37(9): 89-97.
链接本文:
https://manu60.magtech.com.cn/biotech/CN/10.13523/j.cb.20170912
或
https://manu60.magtech.com.cn/biotech/CN/Y2017/V37/I9/89
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