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Vanillin biosynthesis from sucrose ex-sugarcane: authentication of an alternative vanillin source through stable isotope data analysis
As one of the largest volume flavor ingredients, vanillin remains an attractive target for development of a cost-effective and sustainable process to manufacture. Presented here is newly available data on the production of vanillin via fermentation in an engineered strain of Saccharomyces cerevisiae...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113833/ https://www.ncbi.nlm.nih.gov/pubmed/34013088 http://dx.doi.org/10.1016/j.heliyon.2021.e06970 |