作者机构:[1]Key Laboratory of Industrial FermentationMicrobiology, Ministry of Education, Tianjin,300457, China, [2]Tianjin Key Laboratory of Industrial Micro-biology, College of Biotechnology, TianjinUniversity of Science and Technology,Tianjin, 300457, China.
相关基金:This work was supported by grants from the National Natural Science Foundation of China (Grant nos. 30800561 and 31171303) and Tianjin Natural Science Foundation (Grant no. 09JCZDJC18100).