Development of high temperature simultaneous saccharification and fermentation by thermosensitive Saccharomyces cerevisiae and Bacillus amyloliquefaciens
利用热敏性酿酒酵母和枯草芽孢杆菌开发高温同步糖化发酵技术
期刊:
影响因子:3.8
doi:10.1038/s41598-022-07589-3.
Roni Miah #,Ayesha Siddiqa #,Udvashita Chakraborty,Jamsheda Ferdous Tuli,Noyon Kumar Barman,Aukhil Uddin,Tareque Aziz,Nadim Sharif,Shuvra Kanti Dey,Mamoru Yamada,Ali Azam Talukder