The influences of twelve amino acids on S-adenosyl-L-methionine(SAM) production by Saccharomyces cerevisiae were investigated.
对清酒酵母高密度发酵生产S-腺苷-L-蛋氨酸(SAM)代谢过程中的相关氨基酸进行了考察。
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The production and the stability of S-adenosyl-L-methionine are presented. Clinical application and the prospect of S-adenosyl-L-methionine are also analyzed.