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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2013
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| Materias: | |
| 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 |