Characterization of Two Streptomyces Enzymes That Convert Ferulic Acid to Vanillin
- Publisher: Figshare
Biological Sciences | Biochemistry | enzymes | coenzyme | Enzyme kinetics | biotechnology | Genetic engineering | Genetically modified organisms | Applied microbiology | microbiology | bacteriology | Bacterial biochemistry | Industrial microbiology | characterization | ferulic | vanillin
<div><p>Production of flavors from natural substrates by microbial transformation has become a growing and expanding field of study over the past decades. Vanillin, a major component of vanilla flavor, is a principal flavoring compound used worldwide. <i>Streptomyces</i...