Improved vanillin production in baker's yeast through in silico design
Improved vanillin production in baker's yeast through in silico design
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Publisher
England: BioMed Central Ltd
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Language
English
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Publisher
England: BioMed Central Ltd
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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 recently been implemented in baker's yeast, Saccharamyces cerevi...
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Full title
Improved vanillin production in baker's yeast through in silico design
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TN_cdi_doaj_primary_oai_doaj_org_article_f8ebb094b22742efb0ad110e04bdef3f
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_f8ebb094b22742efb0ad110e04bdef3f
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ISSN
1475-2859
E-ISSN
1475-2859
DOI
10.1186/1475-2859-9-84
