Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis

Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in order to form vanillin. However, the phenolic biotransformation including vanillin production in a common fungus, the Aspergillus luchuensis, whi...

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Detalles Bibliográficos
Autores principales: Taira, Junsei, Toyoshima, Rin, Ameku, Nana, Iguchi, Akira, Tamaki, Yasutomo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849584/
https://www.ncbi.nlm.nih.gov/pubmed/29536381
http://dx.doi.org/10.1186/s13568-018-0569-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849584/
https://www.ncbi.nlm.nih.gov/pubmed/29536381
http://dx.doi.org/10.1186/s13568-018-0569-4

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