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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| Auteurs principaux: | , , , , , , |
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| Format: | article |
| Langue: | EN |
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Public Library of Science (PLoS)
2013
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| Accès en ligne: | https://doaj.org/article/14595daccbb745049b887c11235a9107 |
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