http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112760348-B

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P39-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-26
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P39-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-26
filingDate 2020-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2022-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2022-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-112760348-B
titleOfInvention Fermentation production method of N-acetylglucosamine
abstract The invention provides a fermentation production method of N-acetylglucosamine. The method comprises the steps of firstly utilizing escherichia coli for fermentation, inoculating bacillus subtilis in the fermentation process, and continuing fermentation; the Escherichia coli is Escherichia coli (Escherichia coli), and is preserved in China general microbiological culture Collection center (CGMCC) in 2018, 5 months and 14 days, with the preservation number of CGMCC 15756. The method provided by the invention utilizes the cooperation of the Escherichia coli CGMCC15756 and the Bacillus subtilis to carry out mixed fermentation, so that the Escherichia coli CGMCC15756 and the Bacillus subtilis are in balanced symbiosis, the problem that the fermentation speed is obviously slowed down or even stopped in advance due to the rapid accumulation of byproducts when the Escherichia coli CGMCC15756 is singly used for fermentation is avoided, the yield and the conversion rate of the N-acetylglucosamine at the fermentation end point are obviously improved, and the content of the byproducts such as glutamic acid, acetic acid and the like is reduced.
priorityDate 2020-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 46.