Improved vanillin production in baker's yeast through in silico design

@inproceedings{Brochado2010ImprovedVP,
  title={Improved vanillin production in baker's yeast through in silico design},
  author={Ana Rita Brochado and Cl{\'a}udia Matos and Birger Lindberg M\oller and J\orgen E. Hansen and Uffe Hasbro Mortensen and Kiran Raosaheb Patil},
  booktitle={Microbial cell factories},
  year={2010}
}
BACKGROUND 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 cerevisiae. In this study we aimed at engineering this vanillin cell factory towards improved productivity and thereby at developing an… CONTINUE READING

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