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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....
Autores principales: | Vargas-Tah, Alejandra, Martínez, Luz María, Hernández-Chávez, Georgina, Rocha, Mario, Martínez, Alfredo, Bolívar, Francisco, Gosset, Guillermo |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2015
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Materias: | |
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 |
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