Characterization of Two Streptomyces Enzymes That Convert Ferulic Acid to Vanillin

Production of flavors from natural substrates by microbial transformation has become a growing and expanding field of study over the past decades. Vanillin, a major component of vanilla flavor, is a principal flavoring compound used worldwide. Streptomyces sp. strain V-1 is known to be one of the mo...

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Detalles Bibliográficos
Autores principales: Yang, Wenwen, Tang, Hongzhi, Ni, Jun, Wu, Qiulin, Hua, Dongliang, Tao, Fei, Xu, Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3696112/
https://www.ncbi.nlm.nih.gov/pubmed/23840666
http://dx.doi.org/10.1371/journal.pone.0067339

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3696112/
https://www.ncbi.nlm.nih.gov/pubmed/23840666
http://dx.doi.org/10.1371/journal.pone.0067339

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