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- W2364630172 abstract "e-Polylysine is widely used as a natural biological preservative in meat, dairy products and other foods for its characteristics of high safety, stability, efficiency, solublity in water and broad-spectrum antibacterial activity. In this paper, physiological and biochemical characteristics of Streptomyces albulus UN2-71, a strain capable of producing e-polylysine, were studied. The e-polylysine production increased from 1.64 to 2.37 g/L after optimization of fermentation conditions. The optimized conditions were defined as: 30 mL of the liquid medium in a 250 mL shake flask, inoculum size 10%, temperature 30 ℃, shaking speed 150 r/min and initial fermentation pH 7.0." @default.
- W2364630172 created "2016-06-24" @default.
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- W2364630172 date "2013-01-01" @default.
- W2364630172 modified "2023-09-28" @default.
- W2364630172 title "Streptomyces albulus UN2-71,an ε-Polylysine-Producing Strain:Physiological Characteristics and Optimization of Fermentation Conditions" @default.
- W2364630172 hasPublicationYear "2013" @default.
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