CN106858588A - The preparation method and applications of schlempe alkali in fermented food - Google Patents
The preparation method and applications of schlempe alkali in fermented food Download PDFInfo
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- CN106858588A CN106858588A CN201710036295.1A CN201710036295A CN106858588A CN 106858588 A CN106858588 A CN 106858588A CN 201710036295 A CN201710036295 A CN 201710036295A CN 106858588 A CN106858588 A CN 106858588A
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- schlempe
- alkali
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- fermented food
- preparation
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- 239000003513 alkali Substances 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000021107 fermented food Nutrition 0.000 title claims abstract description 14
- 239000006228 supernatant Substances 0.000 claims abstract description 34
- 239000005862 Whey Substances 0.000 claims abstract description 26
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 26
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 26
- 230000007062 hydrolysis Effects 0.000 claims abstract description 16
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 16
- 238000002425 crystallisation Methods 0.000 claims abstract description 15
- 230000008025 crystallization Effects 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000015097 nutrients Nutrition 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001556 precipitation Methods 0.000 claims abstract description 8
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 7
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 6
- 238000005119 centrifugation Methods 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 230000003750 conditioning effect Effects 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 239000000047 product Substances 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 235000020795 whole food diet Nutrition 0.000 abstract description 2
- 239000012847 fine chemical Substances 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000764065 Persicaria capitata Species 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 230000002757 inflammatory effect Effects 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 241001019659 Acremonium <Plectosphaerellaceae> Species 0.000 description 1
- 241000223600 Alternaria Species 0.000 description 1
- 241000266349 Alternaria tenuissima Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000713772 Human immunodeficiency virus 1 Species 0.000 description 1
- 102000003945 NF-kappa B Human genes 0.000 description 1
- 108010057466 NF-kappa B Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000097577 Rhus javanica Species 0.000 description 1
- 235000010889 Rhus javanica Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000231258 Suillus granulatus Species 0.000 description 1
- WYTGDNHDOZPMIW-RCBQFDQVSA-N alstonine Chemical class C1=CC2=C3C=CC=CC3=NC2=C2N1C[C@H]1[C@H](C)OC=C(C(=O)OC)[C@H]1C2 WYTGDNHDOZPMIW-RCBQFDQVSA-N 0.000 description 1
- 230000003215 anti-neuroinflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- USBWYUYKHHILLZ-UHFFFAOYSA-N flazin Chemical compound O1C(CO)=CC=C1C1=NC(C(O)=O)=CC2=C1NC1=CC=CC=C12 USBWYUYKHHILLZ-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229930005303 indole alkaloid Natural products 0.000 description 1
- 150000002475 indoles Chemical class 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229920006008 lipopolysaccharide Polymers 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 231100001274 therapeutic index Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses the preparation method of schlempe alkali in fermented food and application.The method comprises the following steps：（1）Aspergillus oryzae is inoculated with after soy-bean whey is heat-treated or aspergillus niger is cultivated, obtain whey nutrient solution；（2）The whey nutrient solution that will be obtained is hydrolyzed after mixing with saline solution, obtains hydrolyzate, centrifugation, goes precipitation, obtains hydrolyzing supernatant；（3）Hydrolysis supernatant is extracted with absolute ethyl alcohol, the chilled centrifuge refrigerated centrifuge of extract obtains supernatant, stood, precipitation is crystallized and removes crystallization；（4）Supernatant after removal crystallization is concentrated, vacuum freeze drying obtains schlempe alkali., using the micro-organisms schlempe alkali for allowing to use in wholefood composition and food industry, without fine chemical product, non-secondary pollution, and reaction condition are gentle, and energy consumption is low, and security is good for the inventive method.Obtained schlempe alkali can be used to prepare bioactivator or local flavor conditioning agent or be applied to prepare compound essence or spices.
Description
Technical field
The present invention relates to the preparing technical field of schlempe alkali, and in particular in fermented food the preparation method of schlempe alkali and its
Using.
Background technology
Schlempe alkali is a kind of compound of hyperfluorescence yellow, is a kind of indole alkaloid derivative with light bitter taste.The change
Compound has various physiologically actives, with NF-kappa B Inflammatory Pathways are suppressed, with Anti-HIV-1 Active, active anticancer, resists and swells
Tumor activity, anti-neuroinflamation activity (Dong-Cheol Kim, et al.Anti-neuro inflammatory activities
of indole alkaloids from kanjang(Korean fermented soy source)in
lipopolysaccharide-induced BV2microglial cells[J].Food chemistry,2016；Bao-
ning,Su.Bioactive constituents of the seeds of Brucea javanica[J].Plant Med,
2002.)。
Schlempe alkali first time in 1936 finds from sake, later repeatedly by scientist from rice vinegar, soy sauce, high plant
It is isolated in thing and fungi, and prove that the compound has Anti-HIV-1 Active, antitumor activity.Yao Lei et al. (Yao Lei, Xu
Good hero, Xue Chenhua waits bacteriostatic activity and its metabolite research [J] tropical and subtropical plant journal of Acremonium fungies
2012,20(2):192-196.) find that schlempe alkali has stronger inhibitory action to staphylococcus aureus；(Zhao such as Zhao Xuejiao
Snow is tender, Wang Haifeng, Zhao Danqi, waits the separation of Radix Angelicae Sinensis chemical compositions with identification [J] Shenyang Pharmaceutical Universities journals .2013,30
(3)：Schlempe alkali 182-185.) is isolated and purified out from Radix Angelicae Sinensis；(Wang Hongping, Cao Fang, Yang Xiuwei wait polygonum capitatum ground to Wang Hong equalitys
Chemical constitution study [J] Chinese herbal medicines .2013,44 (1) of upper part:Schlempe alkali 24-30.) is isolated from polygonum capitatum；Dong Ze
(Dong Zejun, Wang Fei, Wang Ruirui wait Anti-HIV-1 Active composition [J] Chinese herbal medicine in Suillus granulatus (L. Ex Franch.) Ktze fructifications for army et al.
.2007,8(3):337-339.) find that schlempe alkali has the activity of anti-HIV-1, but it is weaker to the toxicity of C8166 cells,
CC50 is 87.86 μ g/mL, and the EC50 that plasomidum suppression is formed to HIV-1 induction C8166 cells is 7.27 μ g/mL, therapeutic index
(TI values) is 12.09；(Li Dongmei, Wu Xin, Ji Xincen wait plant endogenesis epiphytes Alternaria to Li Dongmei etc.
Research [J] Chinese Pharmaceutical Journals .2014,49 (6) of tenuissima SY-P-07 secondary metabolites:464-468.) from
Fungi Alternaria tenuissima SY-P-07 have also isolated this compound.
Research mainly carries out separation identification to the compound both at home and abroad at present, additionally, to the microbial fermentation of the compound
Preparation method is not reported.
The content of the invention
The invention provides the preparation method of schlempe alkali in fermented food and application.The method utilizes aspergillus oryzae or aspergillus niger
Prepared by fermentation, using natural medium and food strain, security is good, and the schlempe alkali for obtaining has good biological activity and sauce
Fragrant savoury.
The inventive method is achieved through the following technical solutions.
The preparation method of schlempe alkali, comprises the following steps in fermented food：
(1) soy-bean whey is mixed with water, is inoculated with aspergillus oryzae after heating or aspergillus niger is cultivated, obtain whey culture
Liquid；
(2) the whey nutrient solution that will be obtained is hydrolyzed after mixing with saline solution, obtains hydrolyzate, centrifugation, goes precipitation, obtains
To hydrolysis supernatant；
(3) hydrolysis supernatant is extracted with absolute ethyl alcohol, refrigerated centrifuge obtains supernatant, is stood, separate out crystallization simultaneously
Removal crystallization；
(4) supernatant after removal crystallization is concentrated, vacuum freeze drying obtains the schlempe alkali.
Further, in step (1), the soy-bean whey is 1 with the mass ratio of water：2~3.
Further, in step (1), the heating is 10~15min of heating at 100 DEG C.
Further, in step (1), the culture is 40~48h of shaking table culture at 28~32 DEG C.
Further, in step (1), the inoculum concentration of the aspergillus oryzae or aspergillus niger for soy-bean whey weight 0.02%~
0.06%.
Further, in step (2), the mass concentration of the saline solution is 10~25%.
Further, in step (2), the Daqu is 1 with the weight ratio of saline solution:2~5.
Further, in step (2), the temperature of the hydrolysis is 20~30 DEG C, and the time of hydrolysis is 30~60d.
Further, in step (2), the rotating speed of the centrifugation is 1500rpm~8000rpm, and the time is 3~20min.
Further, in step (3), the hydrolysis supernatant is 1 with the volume ratio of absolute ethyl alcohol:6~9.
Further, in step (3), the number of times of the extraction is 1~3 time, preferably 3 times.
Further, in step (3), the temperature of the refrigerated centrifuge is 4 DEG C, and rotating speed is 4500rpm~8000rpm, when
Between be 2min~5min.
Further, in step (3), the time of the standing is 7~14 days.
Further, in step (4), it is described concentration be concentrated into volume be removal crystallization after supernatant volume 1/4
~1/2.
Schlempe alkali obtained in preparation method described in any of the above-described is applied to prepare bioactivator or local flavor conditioning agent,
The local flavor conditioning agent of preparation is used to strengthen and improve soy sauce or the savoury of sauce.
Schlempe alkali obtained in preparation method described in any of the above-described is applied to prepare compound essence or spices.
Compared with prior art, the invention has the advantages that：
The inventive method using the micro-organisms schlempe alkali for allowing to use in wholefood composition and food industry, without essence
Refinement chemical product, non-secondary pollution, and reaction condition is gentle, energy consumption is low, and security is good.
Brief description of the drawings
Fig. 1 is the liquid phase figure of schlempe alkali prepared by embodiment 1；
Fig. 2 is the first mass spectrometric figure of schlempe alkali prepared by embodiment 1；
Fig. 3 is the second order mses figure of schlempe alkali prepared by embodiment 1；
Fig. 4 is the second order mses figure of schlempe alkali mark product.
Specific embodiment
Specific implementation of the invention is described further with reference to embodiments, but implementation of the invention and protection domain
Not limited to this.
Embodiment 1
(1) soy-bean whey is mixed with 3 times of water, 100 DEG C of heating 15min meet the meter Qu of 0.02% kind of soy-bean whey weight
It is mould to carry out 28 DEG C of shaking table culture 40h, obtain whey nutrient solution；
(2) it is 10% (w/w) saline solution with weight 1 by whey nutrient solution and concentration：2 mixing, 20 DEG C of hydrolysis 30d, obtain water
Solution liquid；
(3) hydrolyzate 8000rpm is centrifuged 3min, removal precipitation obtains hydrolysis supernatant；
(4) supernatant will be hydrolyzed with absolute ethyl alcohol with 1：6 ratio is extracted, and is extracted 3 times, refrigerated centrifuge (4 DEG C,
8000rpm, 3min), obtain supernatant；
(5) supernatant is placed 7 days, there is crystallization to separate out, removal crystallization；
(6) by supernatant concentration, concentration volume is a quarter of supernatant, and vacuum freeze drying dries sample for schlempe
Alkali, is a kind of compound of hyperfluorescence yellow.
Dry liquid phase figure, first mass spectrometric figure and second order mses figure such as Fig. 1-3 for being obtained through gas chromatography-mass spectrography of sample
It is shown, understand that the sample that dries for obtaining is turned out to be with reference to the second order mses figure (such as Fig. 4) of Fig. 1~3 and schlempe alkali standard items：
1-[5-(Hydroxymethyl)-2-furanyl]-9H-pyrido[3,4-b]indole-3-carboxylic
Acid, its structural formula is as follows：
Through sense organ appraise, the schlempe alkali for obtaining has light bitter taste.
The schlempe alkali for obtaining has and suppresses body inflammatory path, improves immunity of organisms, and being added in flavouring to promote
The savoury of flavouring.
Embodiment 2
(1) soy-bean whey is mixed with 2 times of water, 100 DEG C of heating 15min are inoculated with the black of 0.03% kind of soy-bean whey weight
Aspergillus carries out 32 DEG C of shaking table culture 48h, obtains whey nutrient solution；
(2) it is 18% (w/w) saline solution with 1 by whey nutrient solution and concentration：3 mixing, 25 DEG C of hydrolysis 40d, obtain hydrolyzate；
(3) hydrolyzate 8000rpm is centrifuged 3min, removal precipitation obtains hydrolysis supernatant；
(4) supernatant will be hydrolyzed with absolute ethyl alcohol with 1：8 ratio is extracted, and is extracted 3 times, refrigerated centrifuge (4 DEG C,
8000rpm, 3min), obtain supernatant；
(5) supernatant is placed 10 days, there is crystallization to separate out, place to go crystallization；
(6) by supernatant concentration, concentration volume is 1/3rd of supernatant, vacuum freeze drying, dries sample for schlempe
Alkali, is a kind of compound with natural hyperfluorescence yellow.
Through sense organ appraise, the schlempe alkali for obtaining has light bitter taste.
The schlempe alkali for obtaining can improve local flavor in being added to flavouring.
Embodiment 3
(1) soy-bean whey is mixed with 2.5 times of water, 100 DEG C of heating 12min, 0.06% kind of inoculation soy-bean whey weight
Aspergillus oryzae carries out 28-32 DEG C of shaking table culture 44h, obtains whey nutrient solution；
(2) it is 19% (w/w) saline solution with 1 by whey nutrient solution and concentration：4 mixing, 25 DEG C of hydrolysis 50d, obtain hydrolyzate；
(3) hydrolyzate 8000rpm is centrifuged 5min, removal precipitation obtains hydrolysis supernatant；
(4) supernatant will be hydrolyzed with absolute ethyl alcohol with 1：9 ratio is extracted, and is extracted 3 times, refrigerated centrifuge (4 DEG C,
8000rpm, 3min), obtain supernatant；
(5) supernatant is placed 12 days, there is crystallization to separate out, place to go crystallization；
(6) by supernatant concentration, concentration volume is a quarter of supernatant, and vacuum freeze drying dries sample for schlempe
Alkali, is a kind of compound of hyperfluorescence yellow.
Can be obtained through sensory evaluation, the schlempe alkali for obtaining has light bitter taste.
The schlempe alkali for obtaining has various physiologically actives such as anticancer, and being added in food can improve flavouring savoury.
Claims (9)
1. in fermented food schlempe alkali preparation method, it is characterised in that comprise the following steps：
（1）Soy-bean whey is mixed with water, aspergillus oryzae is inoculated with after heating or aspergillus niger is cultivated, obtain whey culture
Liquid；
（2）The whey nutrient solution that will be obtained is hydrolyzed after mixing with saline solution, obtains hydrolyzate, centrifugation, goes precipitation, obtains water
Solution supernatant；
（3）Hydrolysis supernatant is extracted with absolute ethyl alcohol, refrigerated centrifuge obtains supernatant, stood, precipitation is crystallized and removed
Crystallization；
（4）Supernatant after removal crystallization is concentrated, vacuum freeze drying obtains the schlempe alkali.
2. in fermented food according to claim 1 schlempe alkali preparation method, it is characterised in that step（1）In, it is described
Soy-bean whey is 1 with the mass ratio of water：2~3；The heating is 10 ~ 15min of heating at 100 DEG C.
3. in fermented food according to claim 1 schlempe alkali preparation method, it is characterised in that step（1）In, it is described
Culture is 40 ~ 48h of shaking table culture at 28 ~ 32 DEG C；The inoculum concentration of the aspergillus oryzae or aspergillus niger is soy-bean whey weight
0.02%~0.06%.
4. in fermented food according to claim 1 schlempe alkali preparation method, it is characterised in that step（2）In, it is described
The mass concentration of saline solution is 10 ~ 25%；The whey nutrient solution is 1 with the weight ratio of saline solution:2~5；The temperature of the hydrolysis
It it is 20 ~ 30 DEG C, the time of hydrolysis is 30 ~ 60d.
5. in fermented food according to claim 1 schlempe alkali preparation method, it is characterised in that step（2）In, it is described
The rotating speed of centrifugation is 1500rpm~8000rpm, and the time is 3 ~ 20min.
6. in fermented food according to claim 1 schlempe alkali preparation method, it is characterised in that step（3）In, it is described
Hydrolysis supernatant is 1 with the volume ratio of absolute ethyl alcohol:6~9；The number of times of the extraction is 1 ~ 3 time.
7. in fermented food according to claim 1 schlempe alkali preparation method, it is characterised in that step（3）In, it is described
The temperature of refrigerated centrifuge is 4 DEG C, and rotating speed is 4500 rpm ~ 8000 rpm, and the time is 2 min ~ 5min；The time of the standing is
7 ~ 14 days.
8. in fermented food according to claim 1 schlempe alkali preparation method, it is characterised in that step（4）In, it is described
Concentration be concentrated into volume be removal crystallization after supernatant volume 1/4 ~ 1/2.
9. schlempe alkali obtained in preparation method described in any one of claim 1 ~ 8 is applied to prepare bioactivator or local flavor is adjusted
Section agent, it is characterised in that the local flavor conditioning agent of preparation is used to strengthen and improve soy sauce or the savoury of sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710036295.1A CN106858588B (en) | 2017-01-18 | 2017-01-18 | Preparation method and application of vinasseine in fermented food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710036295.1A CN106858588B (en) | 2017-01-18 | 2017-01-18 | Preparation method and application of vinasseine in fermented food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106858588A true CN106858588A (en) | 2017-06-20 |
| CN106858588B CN106858588B (en) | 2020-08-18 |
Family
ID=59158339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710036295.1A Active CN106858588B (en) | 2017-01-18 | 2017-01-18 | Preparation method and application of vinasseine in fermented food |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101831470A (en) * | 2010-04-26 | 2010-09-15 | 华南理工大学 | Preparation method and application of dihydrobicyclolactone |
| US20160186168A1 (en) * | 2013-08-02 | 2016-06-30 | Enevolv, Inc. | Processes and host cells for genome, pathway, and biomolecular engineering |
-
2017
- 2017-01-18 CN CN201710036295.1A patent/CN106858588B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101831470A (en) * | 2010-04-26 | 2010-09-15 | 华南理工大学 | Preparation method and application of dihydrobicyclolactone |
| US20160186168A1 (en) * | 2013-08-02 | 2016-06-30 | Enevolv, Inc. | Processes and host cells for genome, pathway, and biomolecular engineering |
Non-Patent Citations (1)
| Title |
|---|
| 姚磊等: "《热带亚热带植物学报》", 15 March 2012 * |
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