国家重点基础研究发展计划 (973计划) (No. 2012CB720802),国家自然科学基金 (No. 31371821) 资助。
Guocheng Du
2 Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; 3 Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; 4 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaJian Chen
1 Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; 3 Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; 4 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaMajor State Basic Research Development Program of China (973 Program) (No. 2012CB720802), National Natural Science Foundation of China (No. 31371821).
刘晓慧,方芳,夏小乐,堵国成,陈坚. 定点突变改造提高纺锤形赖氨酸芽孢杆菌氨基甲酸乙酯水解酶稳定性[J]. 生物工程学报, 2016, 32(9): 1233-1242
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