Production of cinnamic and p-hydroxycinnamic acid from sugar mixtures with engineered Escherichia coli

BACKGROUND: The aromatic compounds cinnamic acid (CA) and p-hydroxycinnamic acid (pHCA) are used as flavoring agents as well as precursors of chemicals. These compounds are present in plants at low concentrations, therefore, complex purification processes are usually required to extract the product....

Descripción completa

Detalles Bibliográficos
Autores principales: Vargas-Tah, Alejandra, Martínez, Luz María, Hernández-Chávez, Georgina, Rocha, Mario, Martínez, Alfredo, Bolívar, Francisco, Gosset, Guillermo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4305220/
https://www.ncbi.nlm.nih.gov/pubmed/25592545
http://dx.doi.org/10.1186/s12934-014-0185-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4305220/
https://www.ncbi.nlm.nih.gov/pubmed/25592545
http://dx.doi.org/10.1186/s12934-014-0185-1

Ejemplares similares