SONOMOTO, KENJI, Laboratory of Microbial Technology, Division of Microbial Science and Technology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan Laboratory of Functional Food Design, Department of Functional Metabolic Design, Bio-Architecture Center, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan, Indonesia
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Microbiology Indonesia Vol. 6 No. 4 (2012): December 2012 - Articles
Enhanced Acetone, Butanol, and Ethanol Fermentation by Clostridium saccharoperbutylacetonicum N1-4 (ATCC 13564) in a Chemically Defined Medium: Effect of Iron and Initial pH on ABE Ratio
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