Vanillin production using metabolically engineered Escherichia coli under non-growing conditions

BACKGROUND: Vanillin is one of the most important aromatic flavour compounds used in the food and cosmetic industries. Natural vanillin is extracted from vanilla beans and is relatively expensive. Moreover, the consumer demand for natural vanillin highly exceeds the amount of vanillin extracted by p...

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Detalles Bibliográficos
Autores principales: Barghini, Paolo, Di Gioia, Diana, Fava, Fabio, Ruzzi, Maurizio
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2007
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1857700/
https://www.ncbi.nlm.nih.gov/pubmed/17437627
http://dx.doi.org/10.1186/1475-2859-6-13

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1857700/
https://www.ncbi.nlm.nih.gov/pubmed/17437627
http://dx.doi.org/10.1186/1475-2859-6-13

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