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AMB Express, v.10 no.1, 2020년, pp.29 -
Xu, Tiantian (Research Center of Fermentation Engineering, Changshu Institute of Technology, Changshu, 215500 China) , Qi, Manting (Research Center of Fermentation Engineering, Changshu Institute of Technology, Changshu, 215500 China) , Liu, Haiying (School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China) , Cao, Dan (Research Center of Fermentation Engineering, Changshu Institute of Technology, Changshu, 215500 China) , Xu, Chenlei (Research Center of Fermentation Engineering, Changshu Institute of Technology, Changshu, 215500 China) , Wang, Limei (Research Center of Fermentation Engineering, Changshu Institute of Technology, Changshu, 215500 China) , Qi, Bin (Research Center of Fermentation Engineering, Changshu Institute of Technology, Changshu, 215500 China)
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The aim of this study was to evaluate the chitin degradation potential and whole-genome sequence of Streptomyces diastaticus strain CS1801, which had been screened out in our previous work. The results of fermentation revealed that CS1801 can convert the chitin derived from crab shells, colloidal ch...
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