Enhancing oxidative stress defense to improve docosahexaenoic acid production in Schizochytrium sp. HX-308
Year: 2025
Type: article
Language: en
Topic: Algal biology and biofuel production
Authors and affiliations:
raw_author_name: Chunxiao Yan
raw_affiliation_strings: State Key Laboratory of Microbial Technology, Nanjing Normal University, PR China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, PR China
State Key Laboratory of Microbial Technology, Nanjing Normal University; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, People's Republic of China
raw_author_name: Shuai Zhang
raw_affiliation_strings: School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, PR China
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, People's Republic of China
raw_author_name: Zhihao Huang
raw_affiliation_strings: School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, PR China
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, People's Republic of China
raw_author_name: Fei Du
raw_affiliation_strings: State Key Laboratory of Microbial Technology, Nanjing Normal University, PR China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, PR China
State Key Laboratory of Microbial Technology, Nanjing Normal University; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, People's Republic of China
raw_author_name: Qian Xu
raw_affiliation_strings: Jiangsu marine resources development Technology Innovation Center, PR China
Jiangsu marine resources development Technology Innovation Center
raw_author_name: Wang Ma
raw_affiliation_strings: State Key Laboratory of Microbial Technology, Nanjing Normal University, PR China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, PR China
State Key Laboratory of Microbial Technology, Nanjing Normal University; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, People's Republic of China
raw_author_name: Guang Yang
raw_affiliation_strings: State Key Laboratory of Microbial Technology, Nanjing Normal University, PR China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, PR China. Electronic address: g.yang@njnu.edu.cn
State Key Laboratory of Microbial Technology, Nanjing Normal University; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, People's Republic of China. Electronic address: g.yang@njnu.edu.cn
raw_author_name: Xiaoman Sun
raw_affiliation_strings: State Key Laboratory of Microbial Technology, Nanjing Normal University, PR China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, PR China. Electronic address: xiaomansun@njnu.edu.cn
State Key Laboratory of Microbial Technology, Nanjing Normal University; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Qixia District, Nanjing, People's Republic of China. Electronic address: xiaomansun@njnu.edu.cn