The amount of aromatic amino acids such as L-tryptophan, L-tyrosine and L-phenylalanine was important for the accumulation of D-ribose, and its amount need to be controlled precisely.
培养基中芳香族氨基酸如l色氨酸、l酪氨酸和l苯丙氨酸的含量影响着d核糖的形成，其含量需严格控制。
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