Improved vanillin production in baker's yeast through in silico design

BACKGROUND: Vanillin is one of the most widely used flavouring agents, originally obtained from cured seed pods of the vanilla orchid Vanilla planifolia. Currently vanillin is mostly produced via chemical synthesis. A de novo synthetic pathway for heterologous vanillin production from glucose has re...

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Detalles Bibliográficos
Autores principales: Brochado, Ana Rita, Matos, Claudia, Møller, Birger L, Hansen, Jørgen, Mortensen, Uffe H, Patil, Kiran Raosaheb
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2010
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2992047/
https://www.ncbi.nlm.nih.gov/pubmed/21059201
http://dx.doi.org/10.1186/1475-2859-9-84

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2992047/
https://www.ncbi.nlm.nih.gov/pubmed/21059201
http://dx.doi.org/10.1186/1475-2859-9-84

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