Increasing cocoa butter-like lipid production of Saccharomyces cerevisiae by expression of selected cocoa genes

Cocoa butter (CB) extracted from cocoa beans mainly consists of three different kinds of triacylglycerols (TAGs), 1,3-dipalmitoyl-2-oleoyl-glycerol (POP, C16:0–C18:1–C16:0), 1-palmitoyl-3-stearoyl-2-oleoyl-glycerol (POS, C16:0–C18:1–C18:0) and 1,3-distearoyl-2-oleoyl-glycerol (SOS, C18:0–C18:1–C18:0...

Descripción completa

Detalles Bibliográficos
Autores principales: Wei, Yongjun, Gossing, Michael, Bergenholm, David, Siewers, Verena, Nielsen, Jens
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5293708/
https://www.ncbi.nlm.nih.gov/pubmed/28168573
http://dx.doi.org/10.1186/s13568-017-0333-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5293708/
https://www.ncbi.nlm.nih.gov/pubmed/28168573
http://dx.doi.org/10.1186/s13568-017-0333-1

Ejemplares similares