纳豆芽孢杆菌NT-6固态发酵罗非鱼下脚料条件优化及产脂肽组分分析

张宁，孙力军，王雅玲，廖建萌，邓旗，刘颖，徐德峰

Component Analysis of Antimicrobial Lipopeptides from Solid-State Fermentation of Tilapia Processing Byproducts with Bacillus natto NT-6 and Optimization of Fermentation Conditions

ZHANG Ning, SUN Lijun, WANG Yaling, LIAO Jianmeng, DENG Qi, LIU Ying, XU Defeng

食品科学 . 2016, (21): 144 -150 . DOI: 10.7506/spkx1002-6630-201621025