Improved vanillin production in baker's yeast through in silico design

BACKGROUND: Vanillin is one of the most widely used flavouring agents, originally obtained from cured seed pods of the vanilla orchid Vanilla planifolia. Currently vanillin is mostly produced via chemical synthesis. A de novo synthetic pathway for heterologous vanillin production from glucose has re...

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Autors principals: Brochado, Ana Rita, Matos, Claudia, Møller, Birger L, Hansen, Jørgen, Mortensen, Uffe H, Patil, Kiran Raosaheb
Format: Artigo
Idioma:Inglês
Publicat: BioMed Central 2010
Matèries:
Research
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC2992047/
https://ncbi.nlm.nih.gov/pubmed/21059201
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1475-2859-9-84
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