Optimum Conditions for Electrotransformation of Bacillus subtilis 168

Kim, Ji-Sook; Hong, Kwang-Won

doi:10.13050/foodengprog.2000.4.3.162

Food Eng. Prog. 2000; 4(3):162-166

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.162

Article

Electroporation에 의한 Bacillus subtilis 168의 최적 헝질전환 조건

김지숙¹, 홍광원¹^,^*

Optimum Conditions for Electrotransformation of Bacillus subtilis 168

Ji-Sook Kim¹, Kwang-Won Hong¹^,^*

Author Information & Copyright ▼

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University

^*Corresponding author: Kwang-Won Hong, Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea

ⓒ Copyright 2000 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2000