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The method with our previous research (Pan et al., 2019), with slight modifications. Briefly, JNB5-1 and SMCR were grown at 30°C and 37°C in a rotary shaker with fermentation medium (Sucrose 2%, Beef extract 1.5%, CaCl2 1%, L-proline 0.75%, MgSO4·7H2O 0.02%, and FeSO4·7H2O 0.006%) at 180 rpm for 120 h. The production of PG were determined at different fermentation time intervals (0, 12, 24, 36, 48, 60, 72, 84, 96, and 120 h) in triplicate.
Copyright and License information: ©2020 Sun, Wang, Pan, Osire, Fang, Zhang, Yang, Yang and Rao.
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