技术与方法 |
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利用CRISPR-Cas9技术失活黑曲霉中果胶酶基因及突变株性能评价* |
王艳梅,寇航,马梅,申玉玉,赵宝顶,路福平,黎明() |
天津科技大学生物工程学院 工业发酵微生物教育部重点实验室 天津市工业微生物重点实验室 天津 300457 |
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CRISPR/Cas9-mediated Inactivation of the Pectinase Gene in Aspergillus niger and Evaluation of the Mutant Strain |
WANG Yan-mei,KOU Hang,MA Mei,SHEN Yu-yu,ZHAO Bao-ding,LU Fu-ping,LI Ming() |
Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China |
引用本文:
王艳梅,寇航,马梅,申玉玉,赵宝顶,路福平,黎明. 利用CRISPR-Cas9技术失活黑曲霉中果胶酶基因及突变株性能评价*[J]. 中国生物工程杂志, 2021, 41(5): 35-44.
WANG Yan-mei,KOU Hang,MA Mei,SHEN Yu-yu,ZHAO Bao-ding,LU Fu-ping,LI Ming. CRISPR/Cas9-mediated Inactivation of the Pectinase Gene in Aspergillus niger and Evaluation of the Mutant Strain. China Biotechnology, 2021, 41(5): 35-44.
链接本文:
https://manu60.magtech.com.cn/biotech/CN/10.13523/j.cb.2103001
或
https://manu60.magtech.com.cn/biotech/CN/Y2021/V41/I5/35
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