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Co-producing lipopeptides and poly-γ-glutamic acid by solid-state fermentation of Bacillus subtilis using soybean and sweet potato residues and its biocontrol and fertilizer synergistic effects

Co-producing LipopeptidesBacillus SubtilisBiosynthesisEngineeringFood FermentationIn Vitro FermentationBiochemistrySweet Potato ResiduesBiotechnologyFood BioprocessingMicrobiologyHealth Sciences