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2013•Process BiochemistryRequires access

Effects of corn steep liquor on production of 2,3-butanediol and acetoin by Bacillus subtilis

Taowei Yang, Zhiming Rao, Xian Zhang, Meijuan Xu, Zhenghong Xu, Shang‐Tian Yang

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Key concepts: Acetoin, 2,3-Butanediol, Bacillus subtilis, Chemistry, Strain (injury), Corn steep liquor, Bacillales, Food science

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Effects of corn steep liquor on production of 2,3-butanediol and acetoin by Bacillus subtilis — Research Paper | ScholarLens