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The team of Professor Liu Shuwen from the Wine School of Northwest A&F University has made new progress in the optimization and establishment of genetic manipulation tools for wine lactic acid bacteria

 Last Update: 2021-08-26
 Source: Internet
 Author: User

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Original title: Professor Liu Shuwen's team from the Wine Institute of Northwest A&F University has made new progress in the optimization and establishment of genetic manipulation tools for wine lactic acid bacteria

Recently, Northwest A & F University Wine Institute Professor Liu Shuwen team in the synthesis of biologically ACS on Synthetic Biology journal Science published an article entitled authority "Optimization of Electrotransformation Parameters and Engineered Promotersfor Lactobacillus plantarum from Wine" cover research papers

Malolactic fermentation is an important process for the production of high-quality wine.

The research was funded by the National Key Research and Development Program (2019YFD1002503), the National Natural Science Foundation of China (32072206), and the National Modern Agricultural Industrial Technology System Construction Special Project (CARS-29-jg-03)

Article link: https://pubs.

(This article is reprinted by "Food Science Network", and the article is from Northwest A&F University

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