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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2018
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| Materias: | |
| 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 |