Evaluation of different Bacillus strains in respect of their ability to produce Surfactin in a model fermentation process with integrated foam fractionation
Crossref DOI link: https://doi.org/10.1007/s00253-014-6010-2
Published Online: 2014-08-27
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Willenbacher, Judit
Zwick, Michaela
Mohr, Teresa
Schmid, Ferdinand
Syldatk, Christoph
Hausmann, Rudolf
Text and Data Mining valid from 2014-08-27