Characterization of two Streptomyces enzymes that convert ferulic acid to vanillin.

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. Streptomyces sp. strain V-1 is known to be one of the mo...

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Autores principales: Wenwen Yang, Hongzhi Tang, Jun Ni, Qiulin Wu, Dongliang Hua, Fei Tao, Ping Xu
Formato: article
Lenguaje:EN
Publicado: Public Library of Science (PLoS) 2013
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Acceso en línea:https://doaj.org/article/14595daccbb745049b887c11235a9107
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