Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production

BACKGROUND: Cocoa butter (CB) extracted from cocoa beans (Theobroma cacao) is the main raw material for chocolate production, but CB supply is insufficient due to the increased chocolate demand and limited CB production. CB is mainly composed of three different kinds of triacylglycerols (TAGs), 1,3-...

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Detalles Bibliográficos
Autores principales: Wei, Yongjun, Bergenholm, David, Gossing, Michael, Siewers, Verena, Nielsen, Jens
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5784687/
https://www.ncbi.nlm.nih.gov/pubmed/29370801
http://dx.doi.org/10.1186/s12934-018-0866-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5784687/
https://www.ncbi.nlm.nih.gov/pubmed/29370801
http://dx.doi.org/10.1186/s12934-018-0866-2

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