Generation of flavor compounds by biotransformation of genetically modified hairy roots of Hypericum perforatum (L.) with basidiomycetes

Altogether, 14 basidiomycetes (12BAD, 95PCH, 9WCOC, 5PSA, 96BCI, 331SHIBD, 4MSC, 74HFA, 220MPS, 115PFLA, 111 ICO C, 16LED, 6TSU, and 61LYP) were grown on solid and in liquid media using hairy roots of genetically modified Hypericum perforatum (L.) as the only source of carbon and nitrogen. After the...

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Detalles Bibliográficos
Autores principales: Ibrahimi, Hamide, Gadzovska‐Simic, Sonja, Tusevski, Oliver, Haziri, Arben
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300056/
https://www.ncbi.nlm.nih.gov/pubmed/32566198
http://dx.doi.org/10.1002/fsn3.1573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300056/
https://www.ncbi.nlm.nih.gov/pubmed/32566198
http://dx.doi.org/10.1002/fsn3.1573

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