Proteomic Profiling, Transcription Factor Modeling, and Genomics of Evolved Tolerant Strains Elucidate Mechanisms of Vanillin Toxicity in Escherichia coli

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is an economically important flavor compound that can be made in bacterial cell factories, but toxicity is a major problem for cells producing this aromatic aldehyde. Using (i) a global proteomic analysis supported by multiple physiological experiments, mut...

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Detalles Bibliográficos
Autores principales: Pattrick, Calum A., Webb, Joseph P., Green, Jeffrey, Chaudhuri, Roy R., Collins, Mark O., Kelly, David J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6561319/
https://www.ncbi.nlm.nih.gov/pubmed/31186336
http://dx.doi.org/10.1128/mSystems.00163-19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6561319/
https://www.ncbi.nlm.nih.gov/pubmed/31186336
http://dx.doi.org/10.1128/mSystems.00163-19

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