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	Metabolic engineering of bacterial strains using CRISPR/Cas9 systems for biosynthesis of value-added products
	Fokum, Ernest[1]; Zabed, Hossain M.[2]; Guo, Qi[3]; Yun, Junhua[4]; Yang, Miaomiao[5]; Pang, Hao[6]; An, Yingfeng[7]; Li, Wen[8]; Qi, Xianghui[9]
刊名	FOOD BIOSCIENCE
	2019
卷号	28页码:125-132
关键词	CRISPR/Cas9 Value-added ingredients Bacterial genome editing Strain improvement Microbial biosynthesis
ISSN号	2212-4292
DOI	http://dx.doi.org/10.1016/j.fbio.2019.01.003
URL标识	查看原文
收录类别	SCI(E)
WOS记录号	WOS:000460408800017
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5323360
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food Sci & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 2.[2]Jiangsu Univ, Sch Food Sci & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 3.[3]Jiangsu Univ, Sch Food Sci & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 4.[4]Jiangsu Univ, Sch Food Sci & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 5.[5]Jiangsu Univ, Sch Food Sci & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 6.[6]Guangxi Acad Sci, Guangxi Key Lab Biorefinery, Nanning 530007, Peoples R China. 7.[7]Shenyang Agr Univ, Coll Biosci & Biotechnol, Shenyang 110161, Liaoning, Peoples R China. 8.[8]Jiangsu Univ, Sch Food Sci & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 9.[9]Jiangsu Univ, Sch Food Sci & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 10.Guangxi Acad Sci, Guangxi Key Lab Biorefinery, Nanning 530007, Peoples R China.
推荐引用方式 GB/T 7714	Fokum, Ernest[1],Zabed, Hossain M.[2],Guo, Qi[3],et al. Metabolic engineering of bacterial strains using CRISPR/Cas9 systems for biosynthesis of value-added products[J]. FOOD BIOSCIENCE,2019,28:125-132.
APA	Fokum, Ernest[1].,Zabed, Hossain M.[2].,Guo, Qi[3].,Yun, Junhua[4].,Yang, Miaomiao[5].,...&Qi, Xianghui[9].(2019).Metabolic engineering of bacterial strains using CRISPR/Cas9 systems for biosynthesis of value-added products.FOOD BIOSCIENCE,28,125-132.
MLA	Fokum, Ernest[1],et al."Metabolic engineering of bacterial strains using CRISPR/Cas9 systems for biosynthesis of value-added products".FOOD BIOSCIENCE 28(2019):125-132.

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