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Improving the medium composition for the production of the natural blue-violet pigment violacein by a new Janthinobacterium sp. isolate.

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Title: Improving the medium composition for the production of the natural blue-violet pigment violacein by a new Janthinobacterium sp. isolate.
Authors: Ishimoto CK; Department of Food Science and Nutrition, Universidade Estadual de Campinas, 13083-862, Campinas, SP, Brazil., Lima Junior RD; Department of Organic Chemistry, Universidade Estadual de Campinas, 13083-970, Campinas, SP, Brazil., Scaramussa SAL; Department of Food Science and Nutrition, Universidade Estadual de Campinas, 13083-862, Campinas, SP, Brazil., Fill TP; Department of Organic Chemistry, Universidade Estadual de Campinas, 13083-970, Campinas, SP, Brazil., Oliveira VM; Multidisciplinary Center for Chemical, Biological and Agricultural Research, Universidade Estadual de Campinas, 13148-218, Paulinia, SP, Brazil., Bicas JL; Department of Food Science and Nutrition, Universidade Estadual de Campinas, 13083-862, Campinas, SP, Brazil.
Source: Letters in applied microbiology [Lett Appl Microbiol] 2024 Oct 01; Vol. 77 (10).
Publication Type: Journal Article
Journal Info: Publisher: Oxford University Press Country of Publication: England NLM ID: 8510094 Publication Model: Print Cited Medium: Internet ISSN: 1472-765X (Electronic) Linking ISSN: 02668254 NLM ISO Abbreviation: Lett Appl Microbiol Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Improving the medium composition for the production of the natural blue-violet pigment violacein by a new Janthinobacterium sp. isolate.
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  Data: <searchLink fieldCode="AU" term="%22Ishimoto+CK%22">Ishimoto CK</searchLink>; Department of Food Science and Nutrition, Universidade Estadual de Campinas, 13083-862, Campinas, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Lima+Junior+RD%22">Lima Junior RD</searchLink>; Department of Organic Chemistry, Universidade Estadual de Campinas, 13083-970, Campinas, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Scaramussa+SAL%22">Scaramussa SAL</searchLink>; Department of Food Science and Nutrition, Universidade Estadual de Campinas, 13083-862, Campinas, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Fill+TP%22">Fill TP</searchLink>; Department of Organic Chemistry, Universidade Estadual de Campinas, 13083-970, Campinas, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Oliveira+VM%22">Oliveira VM</searchLink>; Multidisciplinary Center for Chemical, Biological and Agricultural Research, Universidade Estadual de Campinas, 13148-218, Paulinia, SP, Brazil.<br /><searchLink fieldCode="AU" term="%22Bicas+JL%22">Bicas JL</searchLink>; Department of Food Science and Nutrition, Universidade Estadual de Campinas, 13083-862, Campinas, SP, Brazil.
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  Data: <searchLink fieldCode="JN" term="%228510094%22">Letters in applied microbiology</searchLink> [Lett Appl Microbiol] 2024 Oct 01; Vol. 77 (10).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Oxford+University+Press%22">Oxford University Press </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>8510094 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1472-765X (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2202668254%22">02668254 </searchLink><i>NLM ISO Abbreviation: </i>Lett Appl Microbiol <i>Subsets: </i>MEDLINE
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        Value: 10.1093/lambio/ovae091
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              Text: 2024 Oct 01
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