Sensing, Uptake and Catabolism of L-Phenylalanine During 2-Phenylethanol Biosynthesis via the Ehrlich Pathway in Saccharomyces cerevisiae

2-Phenylethanol (2-PE) is an important flavouring ingredient with a persistent rose-like odour, and it has been widely utilized in food, perfume, beverages, and medicine. Due to the potential existence of toxic byproducts in 2-PE resulting from chemical synthesis, the demand for “natural” 2-PE throu...

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Detalles Bibliográficos
Autores principales: Dai, Jun, Xia, Huili, Yang, Chunlei, Chen, Xiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7947893/
https://www.ncbi.nlm.nih.gov/pubmed/33717002
http://dx.doi.org/10.3389/fmicb.2021.601963

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7947893/
https://www.ncbi.nlm.nih.gov/pubmed/33717002
http://dx.doi.org/10.3389/fmicb.2021.601963

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