Characterization of Two Streptomyces Enzymes That Convert Ferulic Acid to Vanillin

Collection UNKNOWN
Yang, Wenwen ; Tang, Hongzhi ; Ni, Jun ; Wu, Qiulin ; Hua, Dongliang ; Tao, Fei ; Xu, Ping
  • Publisher: Figshare
  • Related identifiers: doi: 10.1371/journal.pone.0067339
  • Subject: 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... View more
Share - Bookmark

  • Download from
    figshare via figshare (Collection)
  • Cite this research product