Xiao-Jun Ji spends much of his time researching Biochemistry, Biotechnology, Fermentation, 2,3-Butanediol and Klebsiella oxytoca. His biological study spans a wide range of topics, including CRISPR, Cas9, Industrial microbiology and Fungal Diversity. Fermentation is a subfield of Food science that Xiao-Jun Ji explores.
His biological study deals with issues like Yield, which deal with fields such as Bioreactor and Schizochytrium sp.. The concepts of his Klebsiella oxytoca study are interwoven with issues in Mutagenesis, Acetoin, Xylose and Lactate dehydrogenase. Xiao-Jun Ji has included themes like Metabolome, Cell signaling and Second messenger system in his Reactive oxygen species study.
Xiao-Jun Ji mainly investigates Biochemistry, Fermentation, Food science, Docosahexaenoic acid and Polyunsaturated fatty acid. His 2,3-Butanediol study in the realm of Fermentation interacts with subjects such as Multi stage. His study looks at the intersection of Food science and topics like Yield with Chromatography.
His Docosahexaenoic acid study integrates concerns from other disciplines, such as Glycolysis and Cell growth. His Polyunsaturated fatty acid research is multidisciplinary, incorporating elements of Reactive oxygen species, Gene and Lipid biosynthesis. The various areas that he examines in his Biotechnology study include Industrial microbiology and Klebsiella oxytoca.
His primary areas of study are Metabolic engineering, Yarrowia, Biochemistry, Yeast and Polyunsaturated fatty acid. In his study, which falls under the umbrella issue of Metabolic engineering, Acid production is strongly linked to Synthetic biology. His Yarrowia research integrates issues from Biofuel, Lipid metabolism, Arachidonic acid and Lipid accumulation.
His Yeast research is multidisciplinary, incorporating perspectives in Biodiesel, Bioenergy, Computational biology and Mevalonate pathway. Nutrient and Bioprocess is closely connected to Biotechnology in his research, which is encompassed under the umbrella topic of Polyunsaturated fatty acid. Fermentation is a subfield of Food science that Xiao-Jun Ji studies.
Xiao-Jun Ji mainly focuses on Metabolic engineering, Polyunsaturated fatty acid, Food science, Human health and Microbial metabolism. The Metabolic engineering study combines topics in areas such as Natural product, Computational biology, Yeast and Terpenoid. Biochemistry and Fatty acid are the main areas of his Polyunsaturated fatty acid studies.
Xiao-Jun Ji has researched Food science in several fields, including Schizochytrium sp., Docosahexaenoic acid, Schizochytrium and Algae. He performs integrative study on Human health and Synthetic biology.
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