The Fermentation Strategy altering the molecular weight of hyaluronic acid produced by Streptococcus zooepidemicus ATCC39920
碩士 === 國立高雄應用科技大學 === 化學工程系碩士班 === 96 === The factors affecting the molecular weight (Mw) of the hyaluronic acid (HA) produced by Streptococcus zooepidemicus ATCC 39920 were examined. In the range of 30 to 37°C, the HA Mw increases slightly with the increase in cultivation temperature; however, the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/61508779319726418805 |